Recipe: Raspberry Cheesecake Swirl Brownies from Jo Seager's The Cook School Recipes.
For the brownie:
2 cups caster sugar
375gm dark chocolate melts
1 cup flour
1/2 tsp baking powder
3/4 cup cocoa
1 tsp vanilla
1 cup fresh or frozen raspberries (I used frozen and din't thaw them)
For the cheesecake:
250gm tub regular cream cheese
1/2 cup icing sugar
3 tablespoons flour
- Preheat the oven to 170 degrees Celsius. Line a 23cm x 23cm brownie tin with baking paper.
- To make the brownies beat the eggs and sugar in a large mixing bowl until pale and creamy.
- In a microwave or over a pot of simmering water, melt the butter and chocolate, stirring until smooth.
- Add the egg and sugar mixture then mix in the flour, baking powder, cocoa and vanilla.
- In a separate bowl beat all the cheesecake ingredients together, until smooth.
- Spoon the chocolate and cheesecake mixtures alternately into the prepared tin and dot the raspberries on top. Gently with a knife swirl the mixtures together to create a marbled effect.
- Bake for approximately 1 hour until the brownie appears to be set on top. It will still be quite moist and fudgy if checked in the centre with a skewer.
- Allow to cool at least 2 hours in the tin before carefully lifting out. Then slice and dust with icing sugar. Jo say's this should be cut into 24 pieces and I'd agree, smaller is better (although my husband ate at least 2 large pieces). This is very very rich.
I had all my ingredients at room temperature except the cream cheese which I'd forgotten to take out of the fridge. The result was a lumpy cheesecake mixture which didn't affect the finished product but was a bit concerning before I found out it was ok when I cut into the brownies. Phew. But, obviously, room temp for everything would be ideal.
I will keep the brownies in an airtight container in the fridge. They will last just fine for a week if kept refrigerated.