By Eelco
Raspberry Cream Cheese Brownies
5 steps
Cook:30min
These brownies look amazing thanks to the swirled topping of cream cheese and raspberries, and they taste sensational. Cream cheese takes on a gorgeous velvety consistency when baked.
Make sure you don’t overcook them, though - the perfect brownie is moist and a little bit chewy.
Updated at: Thu, 17 Aug 2023 03:38:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
35
High
Nutrition per serving
Calories652.4 kcal (33%)
Total Fat40.1 g (57%)
Carbs68.1 g (26%)
Sugars47.2 g (52%)
Protein10.3 g (21%)
Sodium183.4 mg (9%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
Preheat the oven to 160C/140C fan/Gas 2. Grease a 25x35cm baking tin and line with non-stick baking paper.
Melt together the butter, chocolate and salt in a saucepan over a gentle heat.
OvenPreheatStep 2
When smooth, scrape the molten chocolate mixture into a large bowl to cool.
BowlStep 3
In another large, clean bowl, whisk the eggs and sugar until light and doubled in volume. Gently fold this mix into the cooled, molten chocolate, trying to keep as much air in it as possible.
BowlStep 4
Whip the cream cheese and caster sugar together until smooth, then fold in the raspberries, crushing them as your go, to ripple the cream. Now gently dollop this onto the brownie mix in the tin and swirl as you please.
Baking sheetStep 5
Bake the brownies for 30-40 minutes, until they have risen and formed a crust, but are still a little soft in the centre. Cool, cut and scoff!
OvenHeatNotes
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