Cheesecake Brownies with Rasperries

Makes 9 brownies.


Ingredients
For the brownies
1/2 cup unsalted butter, cut into peaces
2 large eggs
3/4 cups + 2 tablespoon raw cane sugar
1/3 cup all purpose flour
1/4 cup + 2 tablespoon cocoa powder
A pinch of salt
1 teaspoon vanilla bean paste, or 1/4 teaspoon vanilla powder

For the cheesecake and decoration
3/4 cups cream cheese
2 tablespoon granulated sugar
1 large egg
2 tablespoon all purpose flour
1/2 cup fresh raspberries 

Directions

Preheat oven to 350 F (180ºC) and place the rack in the center of the oven. Butter an 8 inch square pan, and line the bottom of the pan with parchment paper.

To make the Brownies
Melt the butter in the microwave. Set aside.

In a medium bowl sift the flour, salt and vanilla powder if using.

In a large bowl put the eggs and sugars and whisk for 3 or 4 minutes until pale and fluffly. Add vanilla paste if using.

Add the flour mixture and whisk until combined. 

Pour the batter into the pan and smooth with a rubber spatula. 

To make the Cheesecake
Put all the ingredients in a large bowl and whisk until smooth. 

Spoon the cheesecake batter over the brownie batter.

Use a knife or a toothpick to swirl the cheesecake batter with the brownie batter. 

Sprinkle the raspberries on top.

Bake for around 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. I recommend you not to over bake. 

Let cool on a wire rack.

When the brownie is cooled remove from pan and cut in 9 pieces.

This recipe comes from My sweet kitchen Cookbook by Linda Lomelino

Enjoy!!