Real cream cheese swirled with raspberry preserve and baked on top of a semi-sweet chocolate brownie. buy Raspberry Cheesecake Brownie
Don’t let the red noses fool you; these Raspberry Cheesecake Brownies aren’t for clowns.🤡 But we can’t say we would complain if someone were to throw these whipped cream, baked cheesecake and chocolate brownie squares right at our face.
FOR THE BROWNIE MIX:
- 170g Green & Black’s Dark Cooking Chocolate
- 160g unsalted butter, plus extra for greasing
- 350g unrefined golden caster sugar
- 70g plain flour
- A pinch of salt
- 5 medium free range eggs
- 2 teaspoons vanilla extract
FOR THE CHEESECAKE MIX:
- 100g Green and Black’s White Cooking Chocolate, broken into small pieces
- 350g cream cheese
- 75g unrefined caster sugar
- 1 teaspoon vanilla extract
- 2 medium free range eggs
- 170g fresh raspberries
Preheat the oven to 180°C/fan 160°C/ gas mark 4. Grease and line a 20cm square brownie tin.
To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.
Combine the sugar, ﬂour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla and the white chocolate. Blend together until you create a shiny chocolaty mixture. Pour this into the prepared tin.
Next, make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla and eggs until smooth and creamy. Pour this carefully over the brownie mix, trying to create an even layer. Drop the raspberries into the tray. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Try to ensure that all the raspberries are almost fully pushed into the mixture.
Cook in the preheated oven for about 40-45 minutes. After 40 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Cover the brownies with foil and leave in the tin to cool, before turning out and cutting into squares.