I first made these brownies about a year ago, and since then, I have made them at least a dozen times: to give to others, to make for birthdays and to savor at home. They are most definitely one of my mum's favorite desserts, and I would have to say that they are one of mine as well.
The brownie layer is dense, though not overly fudgey, and the cheesecake is light and creamy. Raspberries are dotted over the top of the brownies, and add a welcome tang. Sometimes I drizzle caramel or add a few extra chocolate studs to the topping, but they aren't necessary. Even without the raspberries these brownies would be magnificent, but I love the pop of colour and taste that they add.
Raspberry cheesecake brownies
Adapted from Taste.com.au
200 g dark chocolate
200 g unsalted butter or margarine, softened
250 g caster sugar (I use 125 g, which works perfectly if you like less-sweet desserts)
1/2 C plus 1.5 Tbs plain flour
3 Tbs cocoa
400 g cream cheese
150 g caster sugar (I use 100g)
1 tsp vanilla extract
120 g fresh or frozen raspberries
- Preheat the oven to 170C (340F), and line a 20x30 cm pan or 10 inch round cake pan.
- Melt the chocolate in a double boiler or in the microwave, then set aside to cool slightly.
- Cream the butter and sugar for the brownies together until pale, then add the eggs, one at a time, beating well after each one. Stir in the chocolate, then the flour and cocoa. Spread most of the batter into the pan, reserving a few tablespoons.
- For the cheesecake, beat all of the ingredients, except the raspberries, together until smooth, then pour all of the batter over the brownie base.
- Dollop the extra brownie mixture over the top, then use a knife to swirl the layers together. Top with raspberries and push the raspberries into the batter.
- Bake for 40-45 minutes, or until the centre is still just jiggly but the outside layers feel done. Note: the bake time has varied all over the place when I have made these brownies, sometimes taking up to an hour and a half. However, the baking time has never been less than 45 minutes, so check them at this stage, then every 10 minutes or so after that until done.