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Makes: 16 pieces
Prep: 25 mins
Bake: 30-35 mins
Brownie base
- 110g butter
- 175g dark chocolate
- 100g caster sugar
- 2 medium eggs
- dash vanilla
- 95g plain flour
- 15g unsweetened cocoa powder
- pinch salt
Raspberry Cheesecake
- 440g cream cheese
- 80g caster sugar
- 2 medium eggs
- Dash vanilla essence
- 150g fresh raspberries
Method
- Preheat your oven to 180C/160C fan
- Line a 9” square baking tin with parchment paper and set aside.
- For the brownie, add the chocolate and butter to a bowl and set over a pot of gently simmer water.
- Once melted and combined, set aside to cool slightly.
- To this add in the sugar, eggs and vanilla, mix.
- Finally add in the flour, salt and cocoa powder and mix.
- Spoon this batter into the base of the lined tin.
- To make the cheesecake layer, in a bowl, mix the cream cheese and sugar until smooth.
- To this add the eggs and mix until combined.
- Pour the cheesecake mix on top of the uncooked brownie layer.
- Using a fork, mash the fresh raspberries to make a soft puree.
- Drizzle this over the cheesecake layer and using the back of a knife, pull through the mix to create a marble design.
- Place into the preheated oven and bake for 30-35 minutes.
- After this time, the edges will start to go a light golden brown colour but the centre will be soft and have a wobble. That’s ok as it will firm up once cooled.
- Allow to cool for 20 minutes before placing in the fridge for a minimum of 3 hours, preferably overnight.
- Remove and portion into delicious bite sized pieces
