RASPBERRY CHEESECAKE BROWNIES

valentine schmellytine

 i'd rather these raspberry cheesecake brownies than anyone tall, dark and handsome (and italian) anyday..

cough cough

MAKES: 15 (or just enough for one lonely unvalentine)

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

METHOD:
1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington pan.

2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
3. 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 three-quarters of the mixture into the lined pan.
4. In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
5. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. 6. Poke the raspberries into the top and bake in the oven for 40-45 minutes.
7. Set aside to cool, then cut into squares and serve.