Raspberry Cheesecake-swirl brownies
this is the wonderful receipe eleanor and i used to make brownies the other week - from my recipe cuttings book xx enjoy!
makes 15 (ish)
Chocolate Brownie Mix:
170g Dark Chocolate
375g Caster Sugar
170g Plain Flour
1/2 tsp salt (i forgot this.. it didnt matter!)
5 free range eggs, beaten
2 tsp Vanilla extract
350g full-fat cream cheese
75g Caster Sugar
1 tsp vanila extract
2 free range eggs
170g fresh raspberries
preheat the oven to 180c/350f/gas mark 4
line the base and sides of a 27cm x 36cm brownie tray with butter and greaseproof paper.
make the brownie mixture first:
melt together the butter and chocolate in a bowl placed over a shallow pan of simmering water. stir continuously until completely combined. remove from the heat and put to one side to cool a little.
ina large bowl, combine the sugar, flour and salt, then pour over the chocolate, stirring the mixture well until it is smooth. tip in the beaten eggs and vanilla extract, then continue to stir until glossy.
for the cheesecake mixture use an electric whisk to beat together the cream cheese, sugar, vanilla extract and eggs until smooth and creamy.
pour the brownie mixture into the baking tray, forming an even layer. gently spoon the cheesecake mixture over the top and, using a skewer of knife, drag the cheesecake mix through the brownie base to create a marbled effect, scatter the raspberies, lightly pushing each one into the surface.
cook in the centre of the oven for about 25 minutes. remove when the brownies are set but still have a slight wobble.
place the tray on a wire rack and leave to cool to room temperature. remove from the tray, slice and serve piled up on a plate.