Cheesecake brownie with fresh raspberries

METHOD

How to make it

1. 01

   STEP 1

   Done

   Break the chocolate into pieces and melt this au bain marie. When it melts nicely, remove the bowl from the pan and let it cool.

2. 02

   STEP 2

   Done

   Take a brownie oven dish of approx. 20×30 Inches and grease these. Preheat the oven 170 degrees.

3. 03

   STEP 3

   Done

   Knock the butter with 250gr from the bark sugar with a mixer to a creamy mixture. Then add one by one 3 eggs. Knock after each egg. After the eggs knock the chocolate through the mixture. And finally, the sieved flower. Pour three quarters of this mixture into the brownie dish and save the rest.

4. 04

   STEP 4

   Done

   Mix the cream cheese with the remaining 150g sugar, 2 eggs and the vanilla extract to a nice smooth mixture. Divide this over the chocolate mixture in the brownie dish.

5. 05

   STEP 5

   Done

   Then pour over the remaining chocolate mixture and make a marble effect (brown and white) with the teeth of a fork. Divide the raspberries over and push them a little in the mixture.

6. 06

   STEP 6

   Done

   Put the brownie dish in the oven and fry it 45-55 minutes. Caroline's original recipe said 40-45 minutes, but with me, the brownie was far from done. Well every oven differs so check it yourself after about 45 minutes.