Food Network UK

Raspberry Cheesecake Brownies

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  • Fresh raspberries cut through the rich chocolate in Edd Kimber's recipe.
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Ingredients

  • For the brownie batter:

  • 220g plain flour
  • 3 tbsp cocoa powder
  • 1/4 tsp salt
  • 300g dark chocolate (65-70% cocoa solids)
  • 200g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 150g caster sugar
  • 220g light brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract

  • For the cheesecake topping:

  • 300g cream cheese (full fat)
  • 2 egg yolks
  • 70g caster sugar
  • 125g raspberries

Use imperial measurements

Method

How to make Raspberry Cheesecake Brownies

Preheat the oven to 180°C. Line a 23cmx33cm brownie pan with parchment paper, leaving roughly a 5cm overhang, to help remove the brownies later.

Sift the flour, cocoa powder and salt together into a bowl and set aside. In a medium pan set over medium heat melt the chocolate and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter together. Once fully melted Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the sugars, then remove from the heat. Firmly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the eggs and vanilla until the eggs are combined and the batter has thickened slightly. Add the flour mixture and gently fold together. You want to fold it in completely, a few spots of flour is fine. Pour into the prepared pan and gently level out.

For the topping beat all the ingredients, except the raspberries together until smooth. Place spoonfuls of the batter on top of the brownie base and use a knife to gently swirl together. Sprinkle the raspberries across the brownies. Bake in the preheated oven for 35-40 minutes or untila toothpick inserted into the middle comes out with just a few moist crumbs. Cool in the pan before cutting into squares.

Recipe courtesy of Edd Kimber.