Raspberry Cheesecake Brownies

Name: Raspberry Cheesecake Brownies
Ingredients: 1/2 lb dark chocolate, broken into pieces; 1/2 lb butter, cut into pieces; 7 None medium eggs, divided; 1 2/3 cup sugar, divided; 1 tbsp mayple syrup; 1 cup all-purpose flour; 1 tsp baking powder; 1 1/4 lb cream cheese; 1 tbsp cornstarch; 2 cups raspberries

10 ingredients

4 steps

Ingredients

1/2 lb dark chocolate, broken into pieces
1/2 lb butter, cut into pieces
7 None medium eggs, divided
1 2/3 cup sugar, divided
1 tbsp mayple syrup
1 cup all-purpose flour
1 tsp baking powder
1 1/4 lb cream cheese
1 tbsp cornstarch
2 cups raspberries

Directions

1

Preheat the oven to 350°F. Place a bowl on top of a pot filled with 2 inches of boiling water. Place the chocolate and butter in the bowl and stir until melted and smooth. In a separate bowl, whisk 3 eggs until creamy, add 1 1/8 cups of the sugar and whisk for 5 mins. Stir in the syrup.
2

Sift the flour and baking powder into a bowl. Stir the chocolate mixture into the egg mixture, then stir in flour.
3

To make the cream cheese topping, use a hand mixer to beat together 1/4 lb of the butter and 2/3 cup of the sugar until creamy. Gradually stir in the remaining eggs, cream cheese and cornstarch.
4

Grease a 9 inch square cake pan and dust with flour. Pour in the chocolate mixture, then top with the cream cheese mixture. Add the raspberries, pushing gently into the cream cheese mixture. Bake for 60-70 mins, or until a toothpick comes out cleanly. Remove from the oven and leave to cool for 10 mins before turning out onto a wire rack. Cut into squares.