Neapolitan Cheesecake Brownies
These are the perfect treat for moments when you're thinking "I want to bake but I don't know what to make"! Fudgy, dense and topped with something a little fruity for a bit of contrast. They are so much easier than making a whole cheesecake but are so much more fun than a regular brownie!
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Servings: 9
Ingredients
- 100 g (½ cups) Dark Chocolate Melted
- 170 g (12 tbsp) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Medium Free Range Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 85 g (⅔ cups) All Purpose Flour
- 30 g (⅓ cups) Cocoa Powder
For the Cheesecake
- 240 g (1 cup) Full Fat Cream Cheese
- 1 (1) Medium Free Range Egg
- 75 g (⅓ cups) Granulated Sugar
- Handful Raspberries (Fresh or Frozen, See Notes)
Instructions
- Preheat oven to 370℉/180℃. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Pour into the tin.
- Make the cheesecake layer by combining the cream cheese, egg and sugar in a small bowl and mixing with a spoon. Pour half of this over the brownies.
- Then, smash the raspberries (if using frozen, heat in the microwave for 30 seconds first) and add to the mix. Stir together for the pink colour! Pour this over the brownies then swirl a little using a spoon.
- Bake 30 minutes. Let cool before slicing and serving.