Sunday, March 10, 2013

Chocolate, Cheesecake and Raspberry Brownies

 What's better than a chocolate brownie? A chocolate brownie with lumps of cream cheese and raspberries of course.

  • 150g plain flour
  • 100g caster sugar
  • 100 g brown sugar
  • 50 g melted dark chocolate
  • 40g cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup baileys
  • 1/2 cup milk
  • 50ml vegetable oil
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 250 g cream cheese
  • 1 cup frozen raspberries

·        Preparation method
·        Prep: 10 minutes | Cook: 40 minutes

·        Preheat oven to 180 degrees C. Grease and flour or line with bake paper, a 17x33cm cake tin.

·        In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre and pour in the melted chocolate, egg, baileys, milk, oil, vanilla and vinegar. Mix until smooth: the batter will be thin.

·        Pour into prepared tin and cut the cream cheese into small squares and drop evenly into the batter.

·        Drop the frozen raspberries evenly into the batter.

·        Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin before slicing and serving.

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