Cheesecake and Raspberry Brownies

Umm,

this recipe used absolutely no fresh produce. But it is luscious! I used frozen raspberries and they were absolutely fine. You could substitute any fruit you wanted- current stone fruits would be delicious.

This recipe is pretty messy, but very easy. Just watch out with the sugar- the 400g is split between the brownie and cheesecake mixtures!

Feedback on this recipe was great- I am officially allowed to make this one again!

Ingredients

• 200g good-quality dark chocolate
• 200g unsalted butter, softened
• 400g caster sugar
• 5 eggs
• 110g plain flour, sifted
• 400g cream cheese
• 1 tsp vanilla extract
• 120g fresh raspberries
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• Preheat the oven to 170°C. Grease and line a 20 x 30cm pan.
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• Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
• 
  
• Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread the mixture into the lined pan.
• 
  
• In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
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• Poke the raspberries into the top and bake in the oven for 40-45 minutes.
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• Set aside to cool, then cut into squares and serve.