I got this very easy and delicious recipe from D-Boy. I don’t know where he got it from, but I love it and I will add it to my cooking/baking repitoire. I promised I’d make these for him this weekend, and I’d say they went down very well. The middle is gooey and soft, the cheesecake layer swirled through it stops it from being too coyingly sweet. The top is slightly flakey and it is good.
It’s not the prettiest thing to look at, but trust me. It’s delicious. My version is gluten free and it absolutely does not taste it, you can definitely just go with normal flour if that’s easier.
250g of Dark Chocolate
200g of butter, softened
1 cup of firmly packed brown sugar
1/2 cup of gluten free self-raising flour, sifted
1/4 cup of unsweetened cocoa, sifted
250g of lite cream cheese
1/4 cup of caster sugar
125g of frozen raspberries – I don’t see why fresh ones wouldn’t work though
Preheat oven to 170C, line your brownie pan.
Melt your chocolate, I did mine in the microwave on medium in 30 second bursts.
Beat the butter and the brown sugar until creamy. Add three of the eggs and beat well after each addition. Fold in the flour, the cocoa and the melted chocolate.
In a separate bowl, beat the cream cheese and the caster sugar, add the egg and mix well. Lite cream cheese is a lot softer than full fat ones, so it won’t take long. Fold in the raspberries.
Put 2/3 of the chocolate batter on the bottom of the tin, and the put all the cream cheese mixture over it, top this off with the remaining chocolate batter and use a skewer and swirl it around. Bake for 50 minutes.