Sometimes you just need to bake something a bit more decadent, my Chocolate and Raspberry Cheesecake Brownies are just the thing.
I’ve been really getting into my baking lately, much to my colleagues delight. These Chocolate and Raspberry Cheesecake Brownies are fairly easy to make and go down well with friends, co-workers or by yourself with a dollop of ice cream and a glass of red wine to wash them down with.
- 100g dark chocolate broken in to squares for melting
- 100g unsalted butter
- 125g caster sugar
- 3 eggs, beaten
- 75g self-raising flour
- 1tbsp cocoa powder
- 100g dark chocolate chips (or smashed up chocolate)
- 200g cream cheese
- 75g caster sugar
- 2 egg yolks
- 12 raspberries
- Grease and line a brownie tin with parchment. Heat the oven to 180C.
- Melt the butter and chocolate in a pan over a low heat.
- Take the mixture off the heat once melted, beat in the sugar, then the egg.
- Sift in the flour and cocoa, then stir the chocolate chips through.
- Pour this mixture into the brownie tray and smooth over so it’s evenly spread. Put to one side, it’s time to make the cheesecake now!
- Whisk (I vote for electric whisk!) the cream cheese, sugar and egg yolks together until smooth and creamy. It’s quite runny I found.
- Pour the cheese cake mixture over the brownie mixture, all the way up to the edges. Take a skewer or knife to it and swirl the mixture into the brownie mixture. It will look messy but I promise it tastes awesome.
- Push raspberries into the mixture in lines, I used 12, but you could use more or even stir them in!
- Bake on the middle shelf for 30-35 minutes, until a crust has formed but the brownie is soft underneath.
These Chocolate and Raspberry Cheesecake Brownies are easily adaptable to white chocolate, just add a tsp of vanilla paste into the cheesecake mixture if you try it that way. You could also use strawberries instead of raspberries as well.
If you bake them let me know!