Chocolate and Raspberry Cheesecake Brownies

Directions

1. Preheat the oven to 350°F. Grease and line a 8-inch square brownie pan.

2. To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.  Stir until completely melted and combined.  Remove from the heat and set aside to cool.
 
3. Combine the sugar, flour, and salt in a large mixing bowl, pour over the cooled chocolate, and mix until smooth.  

4. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate.

5. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared pan.

6. Next make the cheesecake mixture.  Whisk the cream cheese, sugar, vanilla extract, and eggs until smooth and creamy.

7. Pour this carefully over the brownie mix, trying to create an even layer.

8. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Drop the raspberries into the pan. Try to ensure that all the raspberries are almost fully pushed into the mixture. Cook in the preheated oven for about 35 to 40 minutes. After 30 minutes remove the pan and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Leave to cool in the pan, covered with foil.

9. Once cooled, take the yummy brownies out of the pan, cut into 16 pieces, and serve to your lucky guests.

Photo and recipe courtesy of Green & Black’s Organic.  Excerpted from Green & Black's Ultimate: Chocolate Recipes By Micah Carr-Hill.  Look for it here. For more information visit Greenandblacks.com/ca and Greenandblacks Facebook page.