Raspberry Cheesecake Brownies
A super rich and fudgy brownie base is topped with a cheesecake mixture and lots of raspberries for the perfect Valentines (or any time) bake. Make sure to leave enough time before slicing for those perfect lines!
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Servings: 9
Ingredients
For the Brownie
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 1 tsp Vanilla Extract
- 2 Medium Eggs
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Mixed Froze Berries
- 150 g Milk Chocolate Chopped
For the Cheesecake
- 120 g Full Fat Cream Cheese
- 1 Medium Egg
- 50 g Granulated Sugar
- 75 g Fresh Raspberries
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. 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 vanilla and mix again. Then check that the chocolate has cooled a little before adding in and combining.
- Add in the flour, cocoa powder, frozen berries, milk chocolate and fold together. Reserve about 1/4 cup of the batter, pouring the rest into the prepared tin.
- Make the cheesecake layer by combining all ingredients in a small bowl and mixing with a spoon.
- Pour this cheesecake mixture over the brownie layer. Then, mix together that reserved brownie batter with a little water to thin it out (about 50ml) and drizzle over the cheesecake. Swirl to make a nice pattern!
- Squish the raspberries using a fork and drizzle over the batter.
- Bake for 35-40 minutes. It will look puffy and should not wobble much at all. Let cool on a wire rack. Once completely cooled, slice and serve!