Raspberry Cheesecake Brownies

By chelyc13

Ingredients

• FOR BROWNIE DOUGH:
• 6 1/2 oz. bittersweet chocolate, roughly chopped
• 1 stick plus 5tblsp unsalted butter
• 2 cups confectioners' sugar
• 3 eggs
• 1 scant cup all purpose flour
• FOR CHEESECAKE DOUGH:
• 14 oz cream cheese
• 1 1/4 cups confectioners' sugar
• 1/2 teas pure vanilla extract
• 2 eggs
• FOR CREAM TOPPING:
• 1 1/4 cups whipping cream
• 3/4 cup confectioners' sugar
• 1 cup raspberries, plus extra to decorate

Details

Servings 13

Preparation

Step 1

FOR THE BROWNIE DOUGH:

1. Preheat the oven to 325F.

2. Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. Add the eggs one at a ime, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking pan and smooth over with a palette knife.

FOR THE CHEESECAKE:

1. Put the cream cheese, sugar, and vanilla in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy. The mixer can be turned up to a highher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie base and smooth over with a palette knife. Bake in the preheated oven for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The center should still be pale. Let cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

FOR THE CREAM TOPPING:

1. Put the cream, sugar, and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Turn the brownies out onto a board and turn right side up. Spread the topping evenly over the brownies and decorate with more raspberries.