Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

Ingredients

Brownie Layer

  • 1 cup brown sugar
  • 1 cup plain flour
  • 1 tbs vanilla extract
  • 1/2 cup cocoa powder
  • 3 free range eggs, lightly beaten
  • 1 cup caster sugar
  • 250g unsalted butter, melted

Cheesecake Layer

  • 250g cream cheese, softened
  • 1 tsp vanilla extract
  • 1 free range egg
  • 1/3 cup caster sugar

Raspberry layer

  • 1 cup frozen raspberries
  • 1 tbs caster sugar

Method

  1. Preheat oven to 180°C/160°C fan-forced Lightly grease and line a 27.5 x 17.5cm (3.5cm deep) slice tin with baking paper.

  2. Raspberry Layer Place raspberries and sugar in a small microwave-safe bowl and stir to combine. Microwave on high for 2 minutes, then gently stir and set aside.

  3. Cheesecake Layer Add cream cheese and caster sugar to a food processor and blitz until smooth. Add egg and vanilla and blitz until combined.

  4. Brownie: Combine sugar and butter in a large bowl. Add remaining ingredients with a pinch of salt and mix until combined.

  5. Assemble: Place brownie mixture into tin and use the back of a spoon to level. To create a marble effect, dollop cream cheese over brownie, followed by dollops of raspberry. Run a skewer through pan in 3cm intervals in one direction, then run skewer through at three evenly spaced intervals in the other direction to finish.

  6. Bake: Bake for 45 minutes or until mixture has only a slight wobble. Remove tin from oven and allow to cool completely, then transfer tin to fridge for 2 hours or overnight before serving.