1 Preheat the oven to 180ºC, 160ºC fan, gas 4. Grease and line a 20cm x 20cm square loose-bottomed cake tin. Put the caster sugar into a large bowl with the flour, cocoa powder and 65g icing sugar. Mix together to combine and create a well in the middle.
Raspberry cheesecake brownies
Ingredients
16
servings
-
- 300 g
- 90 g
- 65 g
- 85 g
- 3
- 120 ml
- 1 tsp
- 185 g
- 90 g
- 25 g
- 25 g
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Preparation
2 In a medium bowl, whisk together 2 of the eggs with the sunflower oil and the vanilla extract. Break the third egg into a measuring jug and whisk. Pour half of the egg into the sunflower oil mix. Set the remainder aside.
3 Add the wet mix to the dry and fold with a rubber spatula until just combined. Gently fold in 60g of the raspberries for fruitiness. It will be a thick mix – don't worry if they break up a little. Spoon into the prepared tin and spread to the corners with the back of a metal spoon.
4 In a clean bowl, add the mascarpone for creaminess with the remaining icing sugar for sweetness and the remaining egg, beat with a whisk until smooth. Dollop over the brownie mixture and swirl with the tip of a dinner knife to get a marbled effect.
5 Bake for 40-45 minutes (cover with foil after 30 minutes) until an inserted skewer comes out with only a few crumbs around the edges but is still a little squidgy in the middle. Cool completely in the tin on a wire rack. Remove. Drizzle over the melted chocolate for richness and decorate with the remaining raspberries. Cut into 9-16 squares. Serve with a scoop of vanilla ice-cream for a decadent dessert.
