Chocolate Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies | bluebirdsunshineChocolate, raspberries, cheesecake and brownies are quite possibly my favourite things to eat so I combined them all and made these little beauties. Perfect for Valentines treats, or Red Nose baking, or just snaffling on your own if you feel like recreating your own Bridget Jones moment.

These brownies are seriously squishy and delicious. Think The Hummingbird Bakery‘s black bottom cupcakes, or cream cheese and chocolate spread, and you’re there.

I saw this chocolate & cherry cheesecake brownies recipe and tweaked it into my idea of heaven.

Raspberry Cheesecake Brownies | bluebirdsunshine

Chocolate Raspberry Cheesecake Brownies

Ingredients:

150g unsalted butter, softened
100g plain dark chocolate, roughly chopped
100g milk chocolate, roughly chopped
200g caster sugar
5 medium eggs
25g ground almonds
50g plain flour
300g Philadelphia cream cheese, room temperature
50g icing sugar
200g frozen raspberries

Method:

Preheat oven to 180C (160C fan-forced oven). Line a 20x30cm brownie tray with baking paper and set aside.

Melt the butter and chocolate gently by placing a heatproof bowl over a pan of boiling water. Once melted remove the bowl from the stovetop and allow it to cool a little before adding the caster sugar and stirring to dissolve. Add the eggs one at a time, stirring to combine thoroughly between each egg. Add the flour and ground almonds and stir until just combined.

Pop the cream cheese and icing sugar in a separate bowl and use a wooden spoon to mix. Don’t overmix or you’ll end up with runny cream cheese, stop just as soon as the icing sugar is stirred through the cream cheese. I always use Philadelphia full fat, not because I’m sponsored to say that, it just seems much more stable than other cream cheese.

Now take your tray and dollop in spoonfuls of the chocolate mix and spoonfuls of the cream cheese. Aim for a marbled effect but don’t fret too much, it’ll be delicious however you get the two mixes into the tin. Sprinkle over the raspberries, gently pushing some of them down into the mix.

Bake for 30 minutes. It should look a bit wobbly in the centre still as it will continue to firm as it cools. It’s worth waiting 30 minutes or so before cutting it as it will hold it’s shape better when it’s cool. That said, I have eaten it straight from the oven with ice cream and it’s more like a chocolate pudding than brownie. I’ll let you be master of your own creation – enjoy!

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I’m donating and linking these babies up with the Team Honk Great Bloggers Bake Off (THGBBO). Go bake something and donate too. If you need inspiration check out Tasty Tuesdays too.

Mummy Mishaps

Tasty Tuesdays on HonestMum.com

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19 responses to “Chocolate Raspberry Cheesecake Brownies

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