As if brownies weren’t DECADENT enough, food editor TRISH DESEINE adds a layer of RASPBERRY CHEESECAKE for a tasty treat to try this week …
Chocolate Raspberry Cheesecake Brownies
A nice little recipe to do with the children if the sun is being a bit shy this week. You could use blueberries and/or blackberries instead of the raspberries here, but do try to find a decent dark chocolate to cook with. Green and Black’s is excellent.
For about 12 medium squares
10 minutes preparation
35/40 minutes cooking
200g good dark chocolate
200g softened butter
350g sugar
5 eggs
100g plain flour
400g Philadelphia cheese
1 teaspoon natural vanilla extract
150g raspberries
Pre heat the oven to 170°C.
Grease a 20cm x 20cm sandwich or brownie tin and dust it lightly with flour.
Melt the chocolate gently in the microwave or over a bowl of simmering water.
Beat the butter and 250g of sugar with an electric mixer until the mixture is pale and fluffy, then add three eggs one by one, beating between each one. Add the flour and mix it in gently.
Pour in the melted chocolate and mix again. Pour this batter into the tin and even it out with a spatula.
In another bowl, beat the rest of the sugar with the two remaining eggs, the Philadelphia and the vanilla extract until the mixture is nice and smooth.
Spread it over the chocolate, and with a spike (wooden or metal, or the end of a thin, pointed knife) make figures of eight or other swirled shapes by mixing the two batters.
Finally, press the raspberries into the top of the brownies and bake for around 40 minutes.
Check around 35 minutes, and as always, keep an eye on your oven, the brownies should not be too dry or the surface will crack.
When cooked, remove from the oven and leave to cool before cutting into squares and serving.
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