The best parts of cheesecake and brownies combined!
Creamy vanilla cheesecake mixture swirled into brownie batter and studded with raspberries, creating a gorgeous, velvety and delicious chocolate treat!
The raspberries add a burst of tart juiciness that cuts through the richness of the chocolate. It’s a match made in heaven!
This is my go-to recipe when I fancy something a bit decadent that’s still incredibly simple to make. Brownies are well-known for being super tasty and ever so easy to whip up a batch!
This recipe takes about an hour to make and is best served when it’s cooled down completely (so the cheesecake can set). It makes 9 servings.
Ingredients:
- 125 g unsalted butter
- 150 g dark chocolate, chopped into chunks
- 250 g caster sugar
- 1 tsp vanilla bean paste (or extract)
- 2 eggs
- 70 g gluten-free plain flour
- 20 g ground almonds
- 10 g cocoa powder
- pinch of salt
- 200 g cream cheese
- 50 g granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 100 g fresh raspberries
Useful Equipment: weighing scales, chopping board, knife, 20 cm square brownie pan, baking paper, heatproof bowl, small saucepan, mixing bowls, spatula, hand/stand mixer
Method:
- Preheat the oven to 175 °C fan/350 °F. Grease a 20 cm square brownie tin and line the bottom with baking paper.
- In a heatproof bowl, melt the dark chocolate (150 g) using a microwave in 30 second bursts, stirring each time (you can use a bain marie instead if you prefer).
- Add the butter and mix to ensure melting and until a smooth consistency is reached.
- In a separate bowl, whisk together the eggs, sugar and vanilla. Slowly add the melted chocolate and butter mixture and whisk to combine.
- Sift in the flour and cocoa powder and add the salt and ground almonds. Fold the mixture until fully incorporated.
- Pour the brownie batter into the prepared tin.
- In a separate bowl, mix together the cream cheese, granulated sugar, egg yolk and vanilla extract.
- Drizzle the cheesecake mix on top using a spoon. With a skewer or blunt knife, swirl the cheesecake mix into the brownie mixture.
- Stud the brownie batter with the raspberries.
- Bake in the preheated oven for 30 – 35 mins. Cool completely in the tin before cutting into squares. Enjoy!
These brownies will keep up to 5 days in an airtight container, stored in the fridge. They are suitable for freezing for up to 3 months. Make sure to fully defrost and bring to room temperature before serving.
Like the recipe? Don’t forget to share with your family, friends and followers!
I love to hear what you think! Please let me know your thoughts in the comments below. And don’t forget to tag Pippatisserie in any photos you share on social media (or use the hashtag #pippatisserie), I love to see your bakes!
If you want to stay up to date on all new recipes, subscribe to Pippatisserie below!
