RICH CHEESECAKE BROWNIES

Prep time 15 mins Cooking time 20 mins Makes 16

INGREDIENTS

125g butter, chopped 150g dark chocolate

1 egg

150g caster sugar

110g plain flour

35g self-raising flour Fresh raspberries, to serve, optional

FOR CHEESECAKE TOPPING

250g cream cheese, softened 1 tsp vanilla extract

75g caster sugar

125ml cream

1 egg

METHOD

Preheat oven to 170°C. Grease a deep 20cm square cake pan; line the base and sides with baking paper, extending paper 2cm over sides. Place butter and chocolate in a heatproof bowl over a pan of simmering water, stir occasionally until just melted. Beat egg and sugar in a small bowl with an electric mixer until thick and creamy. Fold in chocolate mixture and sifted flours. Spread mixture into prepared pan. Bake for 15 mins or until just firm to touch. For the cheesecake topping, beat cream cheese, vanilla extract and sugar in a bowl with an electric mixer until smooth; add cream, beat until thick. Add egg; beat until well combined. Spread cheesecake topping over the brownie base, bake for a further 12 mins or until cheesecake is just set; cool. Cut into squares, top with fresh raspberries, if desired, and serve.