Raspberry

cream cheese brownies

I made these brownies for @bettymagazine They are creamy, chocolatey and gooey, with a little tartness from the raspberries Despite containing fruit, I can't claim them to be a health food but as a pure indulgent treat? They are totally worth every last crumb!

Ingredients 100g Butter 250g good quality dark chocolate 100g plain flour 220g caster sugar 4 large eggs 40g cocoa powder pinch of salt 1 tsp baking powder 100g walnuts 200g cream cheese 30g caster sugar 100g fresh raspberries

Oh the smell as they bake and when you first release them from the oven, it's divine.

Method 1. Preheat the oven to 160 degrees 2. Grease and line a square tin 3. Gently melt the chocolate and butter with the pinch of salt in a saucepan. Transfer to a large mixing bowl to cool. 4. In another bowl, whisk the sugar and eggs until light, fluffy and double in size. Carefully fold this mixture into the chocolate keeping in as much air as possible. Fold in the flour, cocoa, walnuts and baking powder. 5. Pour into the baking tin.

Method continued... 6. Whisk the cream cheese and caster sugar. With a spoon mix in the raspberries, mashing them a little as you mix. Spoon this mixture onto your brownie mix, you can swirl as you go. 7. Bake for around 35 minutes or until the top is firm and an inserted skewer comes out clean from the centre. Cool, transfer to board, cut and serve warm.

I'm Catherine, I'm the food editor for Betty magazine, I photograph food and other things Find out more www.bettymagazine.co.uk blog | www.borrowed-light.com portfolio | www.catherinefrawley.co.uk Instagram | @catherine_frawley #food #foodphotography

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