Well we loved this recipie, my boys husband and I. It's a little sticky but very tasty and even better the next day. For me this is a Saturday afternoon with a cup of tea, feet up and the TV on type of treat. Chocolate and raspberries are a winning combination whether it's with milk or white chocolate they are complemented well with the sweet and the slightly sour..try it and see. Print out and save our receipes, create your own folder of favourites..
Makes 16 brownies.
For the brownie mix:
160g unsalted butter, plus extra for greasing.
170g Dark chocolate
350g unrefined golden caster sugar
70g plain flour
pinch of salt
5 medium size eggs
2 teaspoons of vanilla extract
100g white chocolate broken into small pieces
For the cheesecake mix:
350g cream cheese ( in previous recipes I have tried the low fat cream cheese and recipes tend to not work as well, so I don't really recommend it)
75g unrefined caster sugar
1 teaspoon vanilla extract
2 medium eggs
170g fresh raspberries.
Preheat the oven to 180 degrees C/fan 160 degrees/gas mark 4.
Grease and line a 20cm square brownie tin.
To make the brownie mixture - melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, make sure the bowl doesn't touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.
Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate. Blend together until you create a shiny chocolately mixture. Pour this into the prepared tin,
Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy. Pour this carefully over the brownie mix, trying to create an even layer. Drop the raspberries into the tray. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Try to ensure the raspberries are almost fully pushed into the mixture.
Cook in the preheated oven for about 40-45 minutes. After 40 minutes remove the tin and check to see if the brownies are set but still wobble slightly, return them to the oven if they need a bit longer.
Leave in the tin to cool, before turning out and cutting into squares.
Ingredients For the Cake: 200g caster sugar 200g unsalted butter, softened plus extra for the tins 4 eggs 200g self-raising flour 2 tbsp cocoa powder 1 tsp baking powder ½ tsp vanilla extract 2 tbsp milk For the Buttercream: 50g milk chocolate buttons 100g butter, softened
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