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Raspberry Cheesecake Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Of all the things I've ever made, these have won me the most favour. You make these for people when you need love. I choose chocolate as the main ingredient but really it's about what happens when you marry chocolate and raspberries. It came from the March 2003 edition of Delicious magazine.

Of all the things I've ever made, these have won me the most favour. You make these for people when you need love. I choose chocolate as the main ingredient but really it's about what happens when you marry chocolate and raspberries. It came from the March 2003 edition of Delicious magazine.

Ingredients

Serves: 0

Metric Cups
  • 200 grams dark chocolate
  • 200 grams unsalted butter (softened)
  • 400 grams caster sugar
  • 5 eggs
  • 110 grams plain flour (sifted)
  • 400 grams cream cheese
  • 1 teaspoon vanilla extract
  • 120 grams raspberries (fresh, although frozen ones work OK too)
  • 7 ounces bittersweet chocolate
  • 7 ounces unsalted butter (softened)
  • 14 ounces superfine sugar
  • 5 eggs
  • 4 ounces all-purpose flour (sifted)
  • 14 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 4 ounces raspberries (fresh, although frozen ones work OK too)

Method

Raspberry Cheesecake Brownies is a community recipe submitted by Grey Bird and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 170 degrees C. Grease and line a 20 X 30cm lamington pan.
  • Melt chocolate in bowl over simmering water. Set aside to cool slightly.
  • Cream 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 3/4 of the mixture into the pan.
  • In a separate bowl, beat cream cheese, remaining sugar, eggs and vanilla until smooth. Spread over chocolate base. Dollop remaining chocolate mixture over cream cheese layer and swirl the chocolate. Poke raspberries into the top and bake 40-45 minutes.
  • Cut into squares and serve.
  • Preheat oven to 170 degrees C. Grease and line a 20 X 30cm lamington pan.
  • Melt chocolate in bowl over simmering water. Set aside to cool slightly.
  • Cream butter and 250g of the superfine 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 3/4 of the mixture into the pan.
  • In a separate bowl, beat cream cheese, remaining sugar, eggs and vanilla until smooth. Spread over chocolate base. Dollop remaining chocolate mixture over cream cheese layer and swirl the chocolate. Poke raspberries into the top and bake 40-45 minutes.
  • Cut into squares and serve.
  • Tell us what you think