Raspberry Cheesecake Brownies
This is a lovely combination of the tartness of the berries, tanginess of the cheesecake and richness of the chocolate.
- Serves: 16 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 45 mins
150 g butter
120 g dark chocolate
400 g castor sugar, divided
225 g flour
¼ tsp (1.25 ml) salt
240 g cream cheese, softened to room temperature
140 g castor sugar, divided
1 tsp (5 ml) vanilla extract
2 Tbsp (30 ml) raspberry jam
100 g fresh raspberries
Preheat the oven to 180 ºC.
Line the bottom of a 22 cm square cake tin with baking paper.
Melt the butter and chocolate in the top of a double boiler and mix to combine. Add 400 g of castor sugar and the eggs to the heated chocolate mixture. Stir until well combined. Add the flour and salt, mix and set aside.
In another bowl, combine the cream cheese, 140 g castor sugar and vanilla extract.
Pour the chocolate mixture into the prepared cake tin. Dot teaspoons of the raspberry jam on top of the brownie mixture and swirl in lightly. Dollop spoonfuls of the cream cheese mixture on top of the chocolate and raspberry jam and finally dot with fresh raspberries.
Bake for 45 minutes or until the brownie has set – the cream cheese centre will be slightly jiggly, but will firm up as it cools. Alternatively, use the Gentle Bake function on the Miele Generation 6000 oven for the perfect bake.
Allow the brownies to cool completely before cutting.