Combining my two favourite desserts because why not! Creamy raspberry cheesecake with the most decadent brownie batter laced with chocolate chunks, a real crowd pleaser! To be stored in the fridge for up to 5 days.. but I doubt they will last that long for anyone with a sweet tooth!
RASPBERRY CHEESECAKE BROWNIES
Total Time: 40 mins
Servings: 12
Equipment
9inch baking tray
Baking paper
Ingredients
200 grams dark chocolate
150 grams milk chocolate chunks
1/2 cup butter cubed
1/2 cup caster sugar
3/4 cup plain flour
2 tsp vanilla extract
3 heaped tbsp cocoa powder
2 eggs
Cheesecake layer
250 grams cream cheese
1/2 cup raspberries crushed
1 tsp vanilla extract
1 egg
1/4 cup caster sugar
Instructions
Preheat the oven to 180C and grease/line a baking tray with baking paper.
In a large bowl microwave the butter with the dark chocolate and sugar for around 1-2 min or stir until melted and smooth. Allow to cool for 5 min.
To the cooled mixture whisk in the eggs, vanilla and cocoa powder. Fold in the flour until you have a lump free batter.
Divide the batter using 3/4 to combine with the milk chocolate chunks and the other 1/4 of the mix with 1 tbsp of hot water and set aside for later.
For the cheesecake layer, beat the cream cheese and sugar in a bowl for a few min until smooth. Add in the eggs, vanilla extract and crushed raspberries mix until well combined.
To assemble: Spread the chocolate chunk batter in the lined pan, then pour over the cheesecake mix, finally dollop the remaining loosened brownie batter and swirl it into the cheesecake layer with a knife.
Bake for around 30 min or until a skewer comes out clean.
Cool and cut into squares! Serve with ice cream for the ultimate dessert.