- 150g dark chocolate
- 125g butter
- 100g sugar
- 1 egg
- 110g flour, plain
- 35g flour, self raising
Tip: If you don’t have self-raising flour, use 145g plain flour altogether and add ¼tsp of
- 250g cream cheese
- 1tsp vanilla extract
- 75g sugar
- 1 egg
- 125ml cream (35%)
Preheat oven to 180C. Grease deep 19cm square cake pan. Line base and sides with baking paper.
Combine butter and chocolate in a small saucepan. Melt over low heat until smooth. Cool.
Beat egg and sugar in small bowl until thick and creamy. Pour chocolate mixture into the egg and
Stir the chocolate mixture into the egg and sugar mixture. Sift the flour(s) into this brownie
Mix in the flour until well-combined. Pour the brownie mixture into the cake pan. Bake for about
In the meantime, prepare the cheesecake layer. Combine cream cheese, vanilla extract, sugar
and egg in a small bowl. Beat until well-mixed and fluffy. Add in the cream.
Beat in the cream. Pour the cheesecake topping over brownie base. Bake for 15mins.
Cool in the oven with door ajar. Refrigerate brownies 3hrs. Remove from the cake pan, cut to
squares. Decorate with fresh raspberries if desired.