- serves 10 people
- preparation 20 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 375 g dark chocolate (55-75% cocoa)
- 375 g butter, diced
- 6 eggs
- 350 g raw sugar
- 1 tsp vanilla extract
- 375 g self-raising flour, sifted
- ½ tsp salt
- 250 g cream cheese
- 125 g punnet of raspberries
- vanilla ice cream, to serve
Cooling time: 10 minutes
Instructions
- Preheat the oven to 180˚C (160˚C fan-forced). Line a 33 cm x 23 cm x 5 cm deep brownie tin with baking paper.
- Melt the chocolate and butter in a medium saucepan over medium-low heat.
- In a stand mixer fitted with the paddle attachment, beat eggs and sugar together and add the vanilla extract. Add the cooled chocolate butter mixture to the bowl and mix on low speed until combined. Fold in the flour and salt.
- In a separate bowl, whip the cream cheese until softened.
- Spoon ⅔ of the chocolate mixture into the brownie tin with dollops of cream cheese and half the raspberries interspersed through the batter, saving some for the top. Pour over the remaining ⅓ brownie batter into the tin and top with the remaining dollops of cream cheese and raspberries.
- Bake for 25-35 minutes. Cool for 20 minutes, then serve with vanilla ice-cream.
Photography by Kitti Gould.
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Cook’s Notes
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.
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