Chocolate Cheesecake and Raspberry Brownies

Chocolate Cheesecake and Raspberry Brownies
Chocolate Cheesecake and Raspberry Brownies

These brownies make a delicious dessert for a summer evening or a decadent tea time treat. Try mixing up the ingredients: black cherries or blackberries would work wonderfully instead of raspberries and you could serve with shredded strands of fresh mint on top if you wish.
Equipment

Large heavy saucepan
Whisk
Silicone headed spatula
Medium mixing bowl
Tala rectangular enamelled oven dish
Mini palette knife
Ingredients

250g butter or baking margarine
300g dark chocolate drops
5 free-range eggs
300g caster sugar
Further 1tbs caster sugar
150g plain flour
200g chopped walnuts
4 tsp vanilla
250g full fat soft cheese
Fresh raspberries (approximately 225g)

1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).

2. Place the margarine in a large, heavy-based saucepan and melt gently. Add the chocolate and stir, turning off the heat as soon as you feel that the chocolate looks like it is on its way to melting completely.

3. Add the 300g sugar, whisk, and then add 4 of the eggs, whisking again. Fold in the flour until the mixture is smooth and then finally the nuts. Scrape the mixture into the enamelled dish and spread it around until evenly distributed.

4. Mix the cream cheese with the remaining egg, the tablespoon of sugar and the vanilla until the lumps disappear and the mixture is quite liquid. Spoon the liquid over the chocolate mix in the enamelled dish, and scatter over a couple of handfuls of chopped raspberries.

5. Use a knife (or a mini palette knife works well) to swirl the cheesecake mixture and brownie mixture) use a folding, swirling motion to bring some of the glossy chocolatey brown mixture to the surface, and drag some of the chopped raspberries under, for a pretty marbled effect.

6. Bake for 20-25 minutes. You want plenty of 'wobble' by the end of the cooking time, so that the brownies are sticky and fudgy – for once avoid cooking all the way through!

7. When cool, cut into squares and serve with fresh raspberries scattered across the top. Store any leftovers in the fridge.

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