Raspberry Cheesecake Brownies
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Raspberry Cheesecake Brownies
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| Servings | Prep Time |
| 15slices | 30minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 200g dark chocolateuse premium chocolate
- 200g Unsalted Butter
- 400g Caster Sugar
- 5 Eggs
- 110g Plain Flour
- 1tsp Vanilla Essence
- 120g RaspberriesFresh or Frozen
- 400g Cream Cheese
Instructions
- Preheat oven to 170° C (fan forced)
- Grease and line a 18cm x 32cm (base measurement) baking tray.
- Place the chocolate in a bowl over a saucepan of simmering water until melted. Set aside to cool slightly.
- In a large bowl add butter and 250g of the caster sugar and beat until pale.
- Add 3 eggs, one at a time, beating well after each addition.
- With a wooden spoon or spatula, stir the melted chocolate into the mixture until combined.
- Fold in the flour and mix through until combined.
- Spread 3/4 of the mixture into the lined baking tray. Spread evenly over the tray.
- In a separate bowl, beat the cream cheese, remaining 150g of caster sugar, 2 eggs and vanilla essence until smooth.
- Spread over the chocolate base in the baking tray.
- Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to spread and swirl the chocolate.
- Take the raspberries and with a fork, poke them into the top of the mixture. Spread the raspberries evenly over the mixture.
- Bake in oven for 40-45 minutes.
- Set aside to cool. Remove from tray, cut into squares and serve.