Wednesday, July 6, 2011

Raspberry Cheesecake Choc Chunk Brownie

I knew what I had a craving for. I love baking brownies, and nothing better than experimenting with new flavours or recipes. They are so easy to put together and way too easy to eat! I also love baked cheesecake. I knew when I jumped online what recipe I was searching for. I wanted something rich, and delicious and made with berries, chocolate and something cheesecakey. 

I was going to make a baked cheesecake. But I wanted something different, so when I came across this recipe, I knew this is what I wanted to bake. Of coarse I had to tweak the recipe, especially the amount of sugar and butter. The recipe also said to bake for 40-45 minutes, but I thought it would be too dry. I wanted the cheesecake to still be creamy and luscious, and the chocolate bits in the centre to be oozy. For me baking this for 30 minutes was perfect. It was set to perfection.

The creaminess of the cheesecake, with the richness of the dark chocolate brownie was to die for. It is always a winning flavour combination.

Brownie Base

150 grams butter
200 grams dark chocolate
1/4 cup cocoa
3 large eggs
3/4 cup caster sugar
vanilla extract
1 cup plain flour

Cheesecake Topping

1/2 cup frozen raspberries,
180 gram block cream cheese, at room temp
1 egg
vanilla bean or 1 teaspoon vanilla extract
1/4 cup vanilla sugar
70 grams sour cream

reserve 1/3 chocolate mix to swirl/blob through

Brownie base with dark chocolate chunks.

Cheesecake brownie before baking.

Brownie after baking, smells sooo good.

1. Place 160 grams of the dark chocolate, reserving 40 grams for brownie base, into a saucepan with the butter. Melt that on a low heat. Take off the heat to cool slightly.
2. Whisk in 3/4 cup caster sugar into the melted chocolate and butter.
3. Add 3 eggs into the mixture, one at a time, making sure they are mixed well after each one.
4. Add the vanilla extract.
5. Whisk in all the flour and cocoa.
6. Set aside 1/3 cup of the brownie mix for the topping.
7. Preheat oven to 170C
8. Spread the remaining brownie mixture into a baking paper lined brownie tin.
9. Roughly chop the dark chocolate into big chunks. Stud the brownie mix with the chocolate, pressing in slightly.
10. Beat the cream cheese, sugar, sour cream, 1 egg and vanilla extract together until smooth. Pour over the brownie base.
11. Press the raspberries into the cheesecake topping.
12. Dollop on the reserved brownie mix randomly.
13. Bake for 30 minutes, until just set in the middle. Take out let it cool completely before cutting.  You can also chill in the fridge to make it even easier to cut.


  1. Oh my stars that looks PERFECT for work... shame I have to leave in an hour... :/ :/ :/ and have none of the ingredients :/ :/ :/

  2. Oh wow, this combines my two favourite things: Cheesecake and brownies! Will definitely have to pinch this recipe.

  3. Chocolate and berries and cheesecake! Yummmmmy!


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