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Raspberry cheesecake brownies

Ingredients

  • 200g good-quality dark chocolate
  • 200g unsalted butter, softened
  • 400g caster sugar
  • 5 eggs
  • 110g plain flour, sifted
  • 400g cream cheese
  • 1 teaspoon vanilla extract
  • 120g fresh raspberries

Method

  • Step 1 - Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.
  • Step 2 - Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
  • Step 3 - Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan.
  • Step 4 - In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
  • Step 5 - Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
  • Step 6 - Set aside to cool, then cut into squares and serve.

Recipe Ingredient

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