Chocolate and Raspberry Cheesecake Brownies
My Nan was coming over to visit on Saturday afternoon so I wanted to make something special and also try out my new Green and Blacks cookbook ♥ This recipe uses rather a lot of eggs and is ooey, gooey and sticky. Makes about 16. (From Green and Blacks)
Ingredients:
For the brownies:
280g unsalted butter (plus extra for greasing the tin)
170g 70% dark chocolate
350g golden caster sugar
70g plain flour
Pinch of salt
5 eggs
2tsp vanilla extract
100g white chocolate broken into medium-sized chunks
For the cheesecake topping:
350g cream cheese
75g golden caster sugar
1tsp vanilla extract
2 eggs
170g raspberries
01. Pre-heat the oven to 160C fan. Grease and line a pan in which to cook the brownies.
02. Melt the butter and chocolate in 30 second blasts on medium in the microwave, stirring between cooking periods, until completely melted and combined. Set aside.
03. Combine the sugar, flour and salt. Pour in the chocolate and mix until smooth. Beat the eggs separately then add to the mixing bowl along with the vanilla and the white chocolate chunks.
04. Blend together until you have a shiny chocolate mixture. Pour this into the prepared tin.
05. Whisk the cream cheese, sugar, vanilla and eggs until smooth and creamy. Pour this carefully over the chocolate to create an even layer.
06. Drop in the raspberries. Almost fully push each into the mixture.
07. Bake for about an hour. The mixture should be set but still have a slight wobble. Leave to cool in the tin, covered in foil.
Ingredients:
For the brownies:
280g unsalted butter (plus extra for greasing the tin)
170g 70% dark chocolate
350g golden caster sugar
70g plain flour
Pinch of salt
5 eggs
2tsp vanilla extract
100g white chocolate broken into medium-sized chunks
For the cheesecake topping:
350g cream cheese
75g golden caster sugar
1tsp vanilla extract
2 eggs
170g raspberries
01. Pre-heat the oven to 160C fan. Grease and line a pan in which to cook the brownies.
02. Melt the butter and chocolate in 30 second blasts on medium in the microwave, stirring between cooking periods, until completely melted and combined. Set aside.
03. Combine the sugar, flour and salt. Pour in the chocolate and mix until smooth. Beat the eggs separately then add to the mixing bowl along with the vanilla and the white chocolate chunks.
04. Blend together until you have a shiny chocolate mixture. Pour this into the prepared tin.
05. Whisk the cream cheese, sugar, vanilla and eggs until smooth and creamy. Pour this carefully over the chocolate to create an even layer.
06. Drop in the raspberries. Almost fully push each into the mixture.
07. Bake for about an hour. The mixture should be set but still have a slight wobble. Leave to cool in the tin, covered in foil.