|Raspberry cheesecake brownie|
In the meantime, since it is Friday and almost the weekend, it must be treat time, mustn't it? I don't know about you but I find it really difficult to make the choice between chocolate cake and cheesecake or the healthy option of fruit. Well, how about having all rolled into one finger-licking cake: a raspberry cheesecake brownie? This one has the added bonus of a good swig of Amarula liqueur but you could use any cream liqueur or none at all. With a handful of fresh raspberries giving a good contrast to the rich cake, I think this is just yummy.
Have a lovely weekend!
Raspberry Cheesecake Brownies with Amarula (makes 16 brownies in an 8" square tin)
Ingredients for the Brownies
110 g dark chocolate (min 70% cocoa)
110 g butter
120 g caster sugar
60 g plain flour - I had only self-raising flour which meant the brownies were more of a chocolate cake, i.e. fluffier and not so sticky
glug of Amarula or Baileys (optional)
Ingredients for the Cheesecake mix
225 g cream cheese - I used reduced fat cream cheese
40 g caster sugar
another generous glug of Amarula/Baileys (optional)
1 large handful of fresh raspberries
- Preheat the oven to 160 C.
- Line a 23 cm/8 inch square cake tin with baking parchment.
- For the brownies, melt the chocolate together with the butter in a bowl above a pan of boiling water. Remove from the heat and stir in the sugar. Leave to cool slightly (important to avoid scrambled egg brownies).
- Now beat the eggs one at a time into the brownie mixture, then stir in the Amarula/Baileys if using until well combined.
- Gradually fold in the flour then pour the mix into the cake tin.
- For the cheesecake mixture beat the cream cheese and sugar together.
- Add the egg, then stir in the Amarula/Baileys if using and stir until well combined.
- Pour the cheesecake mix on top of the brownie mixture and using a knife, gently swirl it into the chocolate mixture.
- Now drop the raspberries on top of the mixture. You could try and space these out, so that each brownie gets at least one raspberry or just throw them on :-)
- Bake for 30 -35 minutes, or until just set in the middle, then leave to cool in the tin for 15-20 minutes before cutting into squares and serving.
(recipe adapted from butcherbaker.blog.com)