I think I'm breaking Steph's brownie rules! I've made some that are a little more toward the cake-y end of the spectrum than fudge-y. But I have my reasons. Two very good reasons to be exact = cheesecake and raspberries. If a brownie is going to be the base for all that goodness it's got to be sturdy!
This recipe borders on the over the top recipes that are out there. Do you know what I'm talking about? Things like a double-decker chocolate cake with peanut butter, caramel sauce and chocolate mousse or nutella, reeses pieces and marshmallow brownies stuffed inside a cookie. Or more generally anything with the words 'molten' or 'indulgent' in the title. They're just too much. The delicious factor is overridden by the if-I-eat-that-I-will-die-from-a-heart-attack factor.
These come close, but aren't too much. They're just right. And they will not give you a heart attack.*
Raspberry Cheesecake Brownies
200g dark chocolate
200g unsalted butter
400g caster sugar
1 cup plain flour
400g cream cheese
1 tsp vanilla extract
1 cup raspberries
1. Preheat the oven to 170C. Line a brownie pan with baking paper.
2. Melt the chocolate in the microwave until it just starts to melt. Stir until fully melted.
3. Cream the butter and 1 cup of the caster sugar until light and fluffy. Beat in three of the eggs one at a time. Stir the melted chocolate through. Fold in the flour.
4. Spoon the mixture into the pan and smooth it out so that it is even.
1. Beat the cream cheese, remaining sugar, eggs and the vanilla extract until smooth. Pour out over the brownie base.
2. Scatter the raspberries over the cream cheese filling and push until partially submerged. Bake for 40-45 minutes.
3. Allow them to cool before slicing. They're quite rich so you should cut them into small pieces.