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Enjoy the rich flavours of Justine Schofield's Raspberry Brownies. With a heavenly combination of dark chocolate, cream cheese, and fresh raspberries, these moist and fudgy squares are a delightful treat. Easy to make and even easier to enjoy, these indulgent brownies are perfect for any occasion.
Preheat the oven to 180°C and line a 24 cm square baking tin with baking paper.
Combine the chocolate and butter in a heatproof bowl and set over a saucepan of simmering water until melted. Stir in a pinch of salt, then take off the heat and stir in the cream cheese with a metal spoon.
In a separate bowl mix the sugar, flour and cocoa powder then incorporate into the cream cheese mixture. Add the eggs a little at a time, mixing well after each addition.
Pour into the prepared tin and arrange raspberries into the batter. Bake for 15 - 20 minutes. Cool in the tin on a wire rack before cutting into squares.
150g dark chocolate (70% cocoa), roughly chopped
75g unsalted butter
125g cream cheese, chopped, at room temperature
165g caster sugar
50g self-raising flour
40g cocoa powder, sifted
2 eggs, whisked
125g of fresh raspberries
Pinch of salt
