This part-cheesecake, part-brownie concoction simply melts in your mouth, and the tangy raspberries on top will keep you coming back for more. I’ve never met anyone who could say no to this slice of heaven.
|200||g||good-quality dark chocolate (at least 50% cocoa solids)|
|200||g||unsalted butter, softened (regular butter is fine too)|
|110||g||plain flour, sifted|
|400||g||cream cheese, softened|
|120||g||raspberries, fresh or frozen|
2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool.
3. 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 three-quarters of the mixture into the lined pan.
4. In a separate bowl, beat the cream cheese, remaining sugar, eggs and the vanilla extract until smooth, then spread over the chocolate base.
5. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate through. Poke the raspberries into the top and bake in the oven for 40-45 minutes or until cooked through. Test by inserting a wooden skewer into the brownie – if it comes out clean, it’s cooked; otherwise pop it back into the oven for another couple of minutes.