November 25th, 2014
Have you noticed the amazing array of cakes, biscuits, brownies and slices that are available all over Brisbane? There was a time when everything was sourced from the same commercial bakery, but not anymore. I find it inspiring to see what creativity there is in kitchens all over Australia.
One morning I was out at Milk Bar Cafe in Ashgrove enjoying my coffee, when I peered into the cabinet and saw these amazing delights. Raspberry Cheesecake Brownies! What more could you want than the combination of two decadent treats! I ordered one on the premise I needed to try some for research reasons! Mmmmmm so delicious. When I returned home with what I guessed would be the right ingredients, I did a bit of research and started baking. I changed the recipe so that the top and bottom should work out to be of equal proportions now. This one I photographed was a bit thin on top.
Raspberry Cheesecake Brownies
(as high percent cocoa as possible)
500g castor sugar
Preheat the oven to 170°C. Grease and line a 25 x 25cm tin.
Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.
Cream the butter and 350g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread three-quarters of the mixture into the lined pan. Bash down on the counter top a few times to make it as flat as possible.
In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.
Poke the raspberries into the top and bake in the oven for 40-45 minutes.Share on Facebook