- 200g raspberries
- 50ml water
- 200g unsalted butter, chopped
- 200g plain chocolate, chopped
- 250g caster sugar
- pinch of salt
- 3 medium eggs
- 125g plain flour
- 50g cocoa powder
- 250g cream cheese (not low fat)
- 1 medium egg
- 75g caster sugar
- Put raspberries into a small pot with water. Bring to the boil and bubble for 5 to 7 minutes until thickened and pulpy, stirring and squashing the berries from time to time to encourage them to break down. Strain through a sieve into a small bowl. (Discard seeds.) Set aside to cool.
- Preheat oven to 180 °C. Lightly grease and line 20cm square tin with baking paper. Melt butter and chocolate in a heatproof bowl set over a pot of gently simmering water. Set aside to cool for 10 minutes.
- Meanwhile, make topping. In a medium bowl, beat cream cheese until soft. Mix in egg and caster sugar until smooth. Set aside.
- Next, stir caster sugar and a pinch of salt into chocolate mixture, then stir in eggs. Sift over flour and cocoa powder, and mix to combine. Scrape to level. Pour over cheesecake topping and spread gently to cover.
- Dollop over teaspoonfuls of raspberry puree, then run a knife or skewer through the cheesecake mixture to marble. Bake for 35 to 40 minutes or until cheesecake feels set to the touch. Cool completely in the tin before cutting into squares.
- Store cooled brownies, wrapped well or in an airtight container, in fridge for up to 5 days. The cooled brownies can also be frozen (once well wrapped) for up to 3 months. Defrost in fridge or at room temperature before serving.