Sweet Pleasures....Brownies

Raspberry Cheesecake Brownies

1 cup sifted flour

2 cups sugar

7 oz butter, cut into pieces

7 oz dark chocolate, chopped

5 oz raspberries

14 oz cream cheese, room temperature

1 tsp vanilla extract

5 eggs, room temperature

For the brownie batter:

1. Preheat oven to 180 degrees. Butter a baking dish (approximately 30x20 cm). Line with baking paper.

2. Beat the softened butter with 1 cup of sugar until fluffy. Add 3 eggs, one at a time, beaten well after each addition.

3. Melt the chocolate. Let cool slightly. Stir into the batter and sugar mixture. Add the sieved flour and carefully fold it in.

For the cheesecake batter:

4. Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla. Beat until it´s smooth, creamy mixture.

Putting it all together:

5. Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top the cream cheese. Lightly work it in with a fork - like marbling a cake. Push the raspberries into the cream cheese.

6. Bake at 175 degrees for 40 to 45 minutes. Let the brownies cool off completely before cutting them in squares.

(via cookingforseven)