(for the brownie layer)

250g dark chocolate, chopped

150g unsalted butter, cubed

3 eggs

250g golden caster sugar

1 t vanilla paste

150g plain flour

1 T cocoa powder

pinch of salt

(for the cheesecake layer)

350g full fat cream cheese

100g caster sugar

1 t vanilla paste

2 eggs

100g sour cream

175g raspberries, plus optional extra to serve

*Use 30 x 20 x 4cm tin, greased and lined (base & sides) with baking paper

[how to make]

(for the brownie layer)

*Heat the oven to 340 degrees.

*Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water.

*Stir until smooth, then remove the pan from the heat and leave the mixture to cool for 3-4 minutes.

*Whisk the eggs and sugar in the bowl of a stand mixer fitted with the whisk, on medium speed fot about 2 minutes, until well aerated and paler in color.

*Add the melted chocolate mixture and vanilla and mix again until just combined.

*Sift the flour, cocoa powder and salt into the bowl and fold them in using a rubber spatula until the mixture is smooth. 

*Spoon the mixture into the prepared tin and spread it level.

*Bake the brownie on the middle shelf for 20 minutes, until slightly risen and set.

(for the cheesecake layer)

*In a mixing bowl, beat together the cream cheese and sugar until smooth.

*Add the vanilla and eggs and beat again to thoroughly combine.

*Add the sour cream and mix again until smooth.

*In another bowl, mash the raspberries into a puree with a fork.

*Pass half of the mashed raspberries through a fine-mesh sieve to remove the seeds, then return the seedless puree to the bowl of remaining mashed raspberries and mix to combine.

*Remove the brownie from the oven and tap the bottom of the tin sharply on the work surface to deflate slightly.

*Leave the brownie to cool for 3 minutes, then pour the cheesecake mixture over the top.

*Spoon the raspberry puree randomly over, then, using a wooden skewer, ripple the mixture through the cheesecake.

*Return the tin to the oven for a further 22-25 minutes, until the cheesecake sets.

*Leave the brownie to cool to room temperature in the tin, then chill it for at least 1 hour before cutting it into squares or your favorite shapes to serve (with extra raspberries, if you with).

Note: I found this recipe in "A Bake for All Seasons" from The Great British Baking Show.

Labels: brownies recipe, cheesecake brownie recipe, raspberry brownies recipe