White Chocolate Raspberry Cheesecake Brownie 

White Chocolate Raspberry Cheesecake Brownie 

These brownies are very rich and creamy, the Raspberries give it a nice tang and cut through all that sweetness.

White Chocolate Raspberry Cheesecake Brownie

Brownie Layer:

225g butter

200g dark chocolate, chopped into pieces

450g caster sugar

4 eggs

1 tsp vanilla essence

225g plain flour

25g cocoa

Cheesecake Layer:

1 package of cream cheese (8 ounces) softened

1/4 cup sugar

1 egg

1/2 tsp essence

1/4 cup Raspberries, fresh or frozen

White Chocolate, chopped

Pre heat oven to 170C

Line a dish with baking paper.

Brownie layer:

Melt butter and chopped chocolate over a low heat in a saucepan. Take off the heat once melted.

Add sugar to the butter and chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla essence.

Mix in sifted flour and cocoa until evenly combined but don’t overmix then tip into prepared Baking dish.

Cheesecake Layer:

In a clean bowl mix together the cream cheese, egg, sugar and vanilla until nice and smooth, no lumps.

Drop spoonfuls of cheesecake mixture on top of brownie and marble it through with a knife.

Sprinkle over the Raspberries and white chocolate.

Bake 40-50 minutes (may take longer). Brownie should be firm around the outer edges but still wobbly in the middle.

Serve dusted with icing sugar and icecream. Store in the refrigerator.


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