Homes

Raspberry cheesecake brownies

Preparation time | 15 minutes
Cooking time | 40 minutes
Makes | 24 brownies

Ingredients
250g dark chocolate
180g unsalted butter
350g caster sugar
5 eggs
90g plain flour
30g dark cocoa
500g cream cheese
1 tsp vanilla extract
200g fresh raspberries
Icing sugar, for dusting

Method
1 | Preheat oven to 160°C. Line a 27 x 18cm slice pan with baking paper. Put chocolate and butter in a medium heatproof bowl over a saucepan of barely simmering water. Stir until just melted, then remove bowl from heat. Beat in 200g of the sugar and 3 of the eggs.
2 | Sift flour and cocoa together, then beat into butter mixture. Spoon mixture into prepared pan.
3 | Put cream cheese, vanilla, remaining sugar and remaining eggs in a medium bowl and whip until smooth. Spoon over chocolate base. Scatter raspberries over the top, then bake for 40 minutes or until just firm. Cool completely on wire racks. Dust with icing sugar, slice and serve.

Photo by John Paul Urizar May 31, 2011