Raspberry Cheesecake Swirl Brownie

Ingredients

500 g packet double chocolate brownie baking mix
2 free-range eggs
125 g butter, melted
250 g cream cheese, softened
1 extra free-range egg
1/3 cup (75 g) caster sugar
125 g fresh raspberries
Red Hearts, to serve

White chocolate ganache:

250 g white chocolate melts
1/3 cup (80mL) thickened cream

Method

Preheat oven to 180 C. Grease and line the base and sides of a 18 cm x 28 cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.

Combine the brownie mix, eggs and butter in a large bowl. Stir with a wooden spoon until well combined.

Use an electric mixer to beat the cream cheese, extra egg, sugar and raspberries in a large bowl until well combined and smooth.

Spoon the chocolate and cream cheese mixtures, in alternating batches, into the prepared pan. Swirl with a skewer to create a marbled effect. Bake for 35 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool.

Meanwhile, to make the white chocolate ganache, combine the chocolate melts and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, until chocolate is almost melted. Remove from heat. Set aside, stirring occasionally, until chocolate has melted and mixture is smooth. Transfer to a separate bowl. Place in the fridge, stirring occasionally, for 30 minutes or until mixture has thickened. Use an electric mixer to beat the mixture to loosen.

Turn the brownie onto a serving plate. Spread the top with white chocolate ganache and sprinkle with hearts. Cut into squares to serve.

Credits: Coles

Photo Credits: Coles