Raspberry Cheesecake Swirl Brownies

This recipe is one of many variations on my basic brownie. You can find my first post on this recipe here, but I will go over it again in this post just to make things super simple.

There are so many options with brownies, I doubt that I could find every single possible ingredient combination in my lifetime! Actually, that doesn't sound like a bad challenge, maybe I'll try!

Ingredients:-

85g unsalted butter, cut into pieces, plus more for greasing baking tin

40g cornflour

30g unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

340g dark chocolate (broken into squares)

170g caster sugar

1 teaspoon of vanilla extract

3 medium eggs 

For raspberry cream cheese swirl:-

4 tablespoons of cream cheese

1 teaspoon of vanilla extract

Handful of fresh raspberries

Method:-

Preheat oven to 180 degrees. 

Lightly butter a 20cm by 30cm rectangular baking tin and line with grease-proof paper, leaving a 1 inch overhang on all sides. 

Combine the cornflour, cocoa, cinnamon, and salt. 

On the hob, gently melt the chocolate and butter*. You can use a double boiler for this if you'd prefer but I like to live life on the edge, rebel, and just bung (technical term there!) it in and go for it. Just be careful not to overheat the chocolate, gentle is the key word here. Otherwise the chocolate could go grainy and that's not what we're going for.

*note - I use a medium sized pan for this. The reason being, that I then use the same pan to mix in all of the remaining ingredients. One pot = minimal washing up - yay! 

When the chocolate and butter have melted, remove pan from the heat and stir in sugar and vanilla. 

Making sure that the mixture has cooled ever so slightly (so as not to cook the eggs) stir in eggs, one at a time, until combined. 

Add cornflour, cocoa, cinnamon and salt mixture and stir until the luscious brownie batter is smooth and begins to pull away from sides, about 2 minutes, but if your arm can't take it, don't worry. 

Pour the batter into your pre-greased and lined brownie tin and smooth over the top with a spatula. 

Combine in a small bowl the cream cheese and vanilla extract and stir to loosen up the mixture so it's a blobby consistency. Then using a teaspoon, blob into the brownie mixture and then swirl with a sharp knife. Dot the raspberries over the top, either haphazardly or neatly - whichever floats your boat!

Then  bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 30-35 minutes, rotating the tin halfway through. 

Let cool completely in pan on a wire rack. Using paper overhang, lift brownie out of pan and cut into 16 squares and enjoy!

Will report back with further brownie combos - don't worry! ;)