Raspberry Cheesecake Chocolate Brownies


150g good quality milk chocolate, roughly chopped
90g unsalted butter
2 large eggs, at room temperature
110g white sugar
1 tsp vanilla extract
50g cake flour
25g cocoa powder
1/2 tsp instant coffee powder
generous pinch of salt

Raspberry cheesecake
500 g medium-fat cream cheese, softened
2 tsp vanilla extract
110g white sugar
2 large eggs, at room temperature
100g plain yoghurt
125 g fresh raspberries
80g good quality milk chocolate chips

For the brownies

Place the chocolate and butter in a microwave-safe bowl and heat at 30-second intervals – be sure to stir in between until melted. Set aside to cool.
Place the eggs, sugar, and vanilla in a mixing bowl and beat until thick and frothy. Fold in the cooled chocolate mixture until just combined.
Add in the coffee powder, cake flour, cocoa powder, and salt, and fold the mixture until combined.

For the raspberry cheesecake

Place the cream cheese and vanilla extract in a mixing bowl and beat until smooth. Add in the sugar and yogurt and beat until combined.

Baking time

Preheat oven to 180C. Line a 9×9 inch square baking pan with baking paper.

Pour the brownie mixture into the baking pan, add in half of the raspberries, then pour over the cheesecake mixture and press in the leftover raspberries and the milk chocolate chips.

Place the pan into the oven and bake for 30 minutes. Remove from the oven and allow to cool. The centre of the cheesecake should have a slight jiggle.

Cover loosely with cling wrap and place in the fridge to set for 4 hours or overnight. Once cooled and set, slice into even pieces and enjoy!

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