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
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Preparation method
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Prep: 10 minutes | Cook: 40 minutes
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Preheat oven to 180 degrees C. Grease and flour or
line with bake paper, a 17x33cm cake tin.
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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.
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Pour into prepared tin and cut the cream cheese
into small squares and drop evenly into the batter.
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Drop the frozen raspberries evenly into the batter.
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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.
