Raspberry Cheesecake Brownies

Yep, you read that right! Raspberry? Good! Cheesecake? Good! Brownies? Gooooood! (Please tell me you got my reference to Joey in Friends!)

This triple layer has so many flavors that just go together so well, and I promise you, isn’t hard to make.

Raspberry cheesecake Brownie

What you need:

For the brownie base: 

  • 200 grams chopped dark chocolate
  • 200 grams unsalted butter, room temp
  • 250 grams icing sugar
  • 3 eggs
  • 110 grams flour

For the cheesecake: 

  • 400 grams cream cheese
  • 1/2 teaspoon vanilla extract
  • 150 grams Icing sugar

Raspberry topping: 

  • 300 ml whipping cream
  • 100 grams icing sugar
  • 150 grams fresh raspberries


Put the chopped dark chocolate in a heatproof bowl over a pan of simmering water and leave until melted and smooth. In a separate bowl, beat the butter and the icing sugar until incorporated. Add 3 eggs, one at a time, then beat in 110 grams of flour and mix again until smooth, then add the melted chocolate, and gently mix until combined. Pour into a rectangular baking tray.

For the cheesecake, combined the cream cheese, vanilla and sugar until smooth and pour on top of the brownies. Bake for around 30 minutes at 160 degrees. Leave to cool completely then cover and refrigerate for 2 hours.

For the cream topping, mix the whipping cream until thick, add the icing sugar and raspberries. Spread onto the brownie cheesecake and enjoy!

Recipe from Hummingbird’s cooking book 


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