Today is my last day at a job that I’ve been in for the last four years, fresh from university. I’m not sure how I feel about it all yet, to be honest. Sad and nervous to leave good friends, a job that has been a great learning experience and home for the last couple of years. But also excited and nervous about starting a great new job with new people and setting. As you can tell there’s just a lot of nerves on both sides. I’m that kind of gal. With my current job, I got to make pies with the England Rugby team and create food products that made it on to shelves for people to enjoy. However, it is time to spread my wings and take on new challenges and not be such a scaredy cat which is why I heading to a company that produces some exciting sweet treats and even gourmet doughnuts. Which will mean I will actually have a good reason to use my cookbook collection for actual research purposes!
For today I was going to do my classic brownies to bring in for everyone but thought as it was a special occasion I would pimp these bad boys with a recipe I keep seeing pop up in my feed. As it seems one slutty dessert is enough, why not combine the two! I give you Raspberry Cheesecake Brownies. Find more such great recipies on the website of Kitchenistic.
- -170g dark chocolate, chips or broken up
- -160 g unsalted butter
- – 350 g caster sugar
- – 70 g plain flour
- – Pinch of salt
- – 5 medium free-range eggs
- – 2 tsp vanilla extract
- – 100g white chocolate, melted and cooled
- – 350 g cream cheese – I went full fat
- – 75 g caster sugar
- -1 tbsp vanilla extract
- – 2 medium free-range eggs
- – 250 g fresh or frozen raspberries
- Oven to 180°C. Line a 20cm square brownie tin.Set aside.
- To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water. Stir until completely melted and combined. Remove from the heat and set aside to cool.
- Add the sugar, flour and salt to the melted chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin. And then make the cheesecake mixture.
- Beat the cream cheese, sugar, vanilla and eggs until smooth and creamy. Fold in the cooled white chocolate. Pour this carefully over the brownie mix, trying to create an even layer. Drop the raspberries into the tray. You can push them in deeper if you want, I liked the raspberry crown.
- Cook for about 40-45 minutes. After 40 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Cover the brownies with foil and leave in the tin to cool, cover and chill overnight.
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