Brownies tend to vary quite a lot depending on where you get them from, & what recipe you use. Some are crispy on the outside & gooey or fudge like in the centre, either way they certainly hit the spot when you have a chocolate craving.
These brownies are made extra special with a cheesecake top & scattered with a handful of raspberries. They have a soft cake like texture with a gooey middle. When buying the chocolate make sure you use a good quality variety & steer clear from cooking chocolates…trust me, it will not turn out as well!
200g unsalted butter (softened)
150g dark chocolate
150g milk or plain chocolate
150g soft light brown sugar
125g plain flour
1 tsp baking powder
125g cream cheese
1 tbsp flour
1 tbsp soft light brown sugar
handful of raspberries
- Put both the chocolates & the butter in a heatproof bowl, place this over a pan of simmering water & melt. Take care not to allow any steam or water get in the chocolate as it will curdle. Once melted set aside to cool.
- Put the three eggs in a bowl with the sugar & beat till thick smooth. This is easier with an electric hand whisk, but with a bit of elbow grease can be done by hand.
- Fold in the cooled chocolate & the flour, fold till thoroughly mixed. The mix will be fairly thick, pour into a lined, greased 12”x8” deep tray.
- Sprinkle over the raspberries, I like to break them up a little.
- To make the cream cheese top – In a bowl mix together the egg, cream cheese, flour & sugar till smooth.
- Dollop this mix over the brownie, then using a skewer or knife swirl this around in a marbling fashion.
- Pop in the oven. Take care not to over cook it, the brownie will feel firm to the touch but you still want some goo.
- Leave to cool in the tin for about 10 minutes then remove & cool on a cooling rack…whilst trying to resist eating it…
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