These indulgent brownies are easy to make, yet taste like absolute heaven!
- 250 g (9 oz) good-quality dark chocolate (80 per cent cocoa)
- 200 g (7 oz) butter, softened
- 5 eggs
- 400 g (14 oz/1¾ cups) caster (superfine) sugar
- pinch of sea salt
- 2 tsp natural vanilla extract
- 75 g (2¾ oz/½ cup) plain (all-purpose) flour (or gluten-free flour)
- 350 g (12½ oz) cream cheese, softened
- 185 g (6½ oz/1½ cups) fresh or frozen raspberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 170°C (340°F). Line a medium-sized brownie tray with baking paper.
- In a microwave on low, or in a carefully watched saucepan, melt the chocolate and butter together until smooth and combined. Set aside to cool slightly.
- Beat or whisk three of the eggs and 285 g (10 oz/1¼ cups) of the caster sugar until thick and pale - about 2 minutes. Add the sea salt and 1 teaspoon of the vanilla and beat to combine. Pour in the melted chocolate mixture and beat until just combined. Spoon in the flour and stir with a wooden spoon until just mixed in.
- Meanwhile, beat the remaining sugar, vanilla, eggs and cream cheese until smooth and silky; if you’re whisking, don’t fret if there are a few lumps.
- Pour the chocolate mixture evenly into the lined tray, reserving a few tablespoons. Spoon the cream cheese mixture in blobs over the top of the batter and gently spread it out as much as you can. Spoon the remaining chocolate mixture over the top. Use a butter knife to swirl the top layer to create a nice pattern with the two batters. Evenly distribute the raspberries on top.
- Bake for 30–40 minutes, or until just cooked in the centre. Allow the brownies to cool completely before slicing - or just eat them warm from the tin with a spoon!
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99