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    Raspberry cheesecake brownies

    by Martha Collison

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Makes: 16 squares


    150g butter
    150g dark chocolate
    3 British Blacktail Free Range Medium Eggs, at room temperature
    100g caster sugar
    100g light brown soft sugar
    30g cocoa powder
    75g plain flour

    For the topping
    125g soft cheese
    1 British Blacktail Free Range Medium Egg
    50g caster sugar
    150g pack raspberries


    1. Preheat the oven to 180ºC, gas mark 4 and line a 20x20cm square baking tin with baking parchment.

    2. Melt the butter and chocolate in a large heatproof bowl set over a saucepan of simmering water (or using the microwave in short bursts), stirring until smooth.

    3. In a separate bowl, whisk the eggs and both sugars with an electric whisk until the mixture is thick and foamy. This takes around 5 minutes.

    4. Pour the melted chocolate mixture into the whisked eggs and use a spatula to fold together carefully until completely combined. Sieve the cocoa powder and flour over the top, then fold again to make a smooth batter.

    5. For the topping, beat the soft cheese, egg and caster sugar together for a few minutes in a small bowl. Scrape most of the brownie batter (reserving 2 tbsp in the bowl to make the swirls) into the prepared tin and smooth with a spatula. Press ½ the raspberries into the batter.

    6. Pour the cheesecake mixture into the tin and tilt to create an even layer. Add 2 tsp water to the remaining brownie batter to loosen it, then dollop teaspoon-sized amounts over the top of the cheesecake layer. Swirl gently using a skewer or round-bladed knife.

    7. Scatter over the remaining raspberries and bake for 30-35 minutes – the top should still have a slight wobble. Allow to cool completely in the tin before slicing and serving. These will keep for up to 4 days, covered in the fridge.  

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