Published On: Thu, Nov 24th, 2016

Raspberry Cheesecake Brownies

These cheesecake brownies are utterly indulgent, we love the fruity raspberry addition – making it feel a little less naughty!

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Raspberry Cheesecake Brownies – Recipe from Forever Baking

This bake is by Emma Richards from the blog Forever Baking, one of our favourite places to go for trend-led, tasty recipes! Emma says the “tangy flavour of the fresh raspberries make these delicious cream cheese brownies a lovely treat. Cake-like around the edges with a fudge-like middle, swirled with a sweetened cream cheese makes such a fabulous combination of textures and flavours.”

Ingredients

For the Brownie

  • 225g caster sugar
  • 225g light brown sugar
  • 150g coco powder
  • 75g plain flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 225g melted butter
  • 2 teaspoons vanilla extract

Raspberry Cheesecake Ingredients

  • 225g cream cheese
  • 80g caster sugar
  • 170g raspberry jam or fresh puree raspberries
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons plain flour
  • 10-15 Raspberries

Method

For chocolate brownies

  1. Heat the oven to 175°C . Line a baking tray with baking parchment and grease it. Place both sugars into a food processor and plus to combine, set aside in a bowl.
  2. Sieve the coco powder and flour and add to the bowl with sugar. Then add 1/2 teaspoon of salt.
  3. In a mixer fitted with a whisk attachment, whisk the eggs at a medium speed until they become light and fluffy.
  4. Now add in the vanilla and the rest of the dry ingredients. Beat until incorporated then slowly pour in the melted butter until all is combined.
  5. Set aside while you make the raspberry cheesecake layer.

Directions for raspberry cheesecake layer:

  1. Add all ingredients to your mixer which should be fitted with a whisk attachment and beat until it its light and fluffy.
  2. Pour 3/4 of the brownie mixture into your lined baking tray, spread until even.
  3. Then pour the raspberry cheesecake layer on top. Next pour the remaining brownie mixture over the cheesecake layer.
  4. Using a fork or knife gently swirl the two mixtures together. Sprinkle some fresh raspberries on top.
  5. Bake in the middle of the oven for 30-40mins until a skewer or toothpick is inserted into the centre of the brownies and is removed clean. Remove from the oven and cool in the baking try for 10-15min
  6. Then carefully remove from the baking tray and peel of the lining. Cool for a further 40mins. Cut the brownies once cool.

This recipe first appeared on Forever Baking

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