Take your brownie to the next level by turning it into a cheesecake! Who needs regular chocolate brownie when this bright, beautiful, cheesecake-y recipe is on offer?
- 200 g dark cooking chocolate, chopped
- 150 g unsalted butter, chopped
- 1 cup caster sugar
- 3 free range eggs, lightly beaten
- 1 cup plain flour
- ¼ cup self-raising flour
- ¼ cup cocoa powder
- 1 cup frozen raspberries, thawed
- 2 Tbsp icing sugar mixture
- 250 g block cream cheese, chopped, room temperature
- ⅓ cup caster sugar
- 1 free range egg
- Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
- Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir
until smooth. Remove. Cool slightly.
- Stir caster sugar into chocolate mixture. Add eggs and combined sifted ours and cocoa. Stir until combined. Pour into prepared pan. Spread evenly.
- To make topping, beat cream cheese and sugar with an electric mixer until uffy. Beat in egg. Pour over brownie layer in pan. Spread evenly.
- Puree raspberries with icing sugar in a blender. Drizzle over cheesecake topping. Using a skewer, swirl
through to create a ripple effect.
- Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until just firm to touch. Remove. Cool in pan. Refrigerate for 4 hours, or until cold.
- To serve, lift brownie from pan. Cut into rectangles.
Cheesecake brownie can be made up to three days ahead. Store in an airtight container in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.3 g|
|Total carbohydrates||23.7 g|
|- Sugars||17.7 g|
|Dietary fibre||1.6 g|