CHOCOLATE & RASPBERRY RIPPLE CHEESECAKE BROWNIES

The deep indulgence of chocolate brownie with the tanginess of raspberries on top, these take a decadent dessert and give it a summery twist, especially when served with an extra tumble of fresh raspberries on the side.

YOU WILL NEED

30 x 20cm (4cm deep) brownie tin, greased and lined with baking paper l Wooden skewer Handson

30 mins, plus chilling

Makes20

Bake 45 mins

For the brownie layer

l 250g 70% cocoa dark chocolate, chopped

l 150g unsalted butter, cubed

l 3 eggs

l 250g golden caster sugar

l 1tsp vanilla paste

l 150g plain flour

l 1tbsp cocoa powder

l A pinch of salt

For the cheesecake layer

l 350g full-fat cream cheese

l 100g caster sugar

l 1tsp vanilla paste

l 2 eggs

l 100g soured cream l 175g raspberries, plus optional extra raspberries to serve

MAKE THE BROWNIE LAYER Heat the oven to 170°C/fan 150°C/gas 3. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove from the heat and leave to cool for 3-4 minutes.

Whisk the eggs and sugar in the bowl of a stand mixer fitted with the whisk, on medium speed for about 2 minutes, until well aerated and paler in colour. Add the melted chocolate mixture and vanilla and mix again until just combined.

Sift the flour, cocoa powder and salt into the bowl and fold them in using a rubber spatula until the mixture is smooth. Spoon the mixture into the prepared tin and spread it level. Bake the brownie on the middle shelf for 20 minutes, until slightly risen and set.

MAKE THE CHEESECAKE LAYER While the brownie is baking, beat together the cream cheese and caster sugar in a mixing bowl until smooth. Add the vanilla and eggs and beat again to thoroughly combine. Add the soured cream and mix again until smooth.

PREPARE THE RASPBERRIES

In a bowl, mash the raspberries into a purée with a fork. Pass half of the mashed raspberries through a fine sieve to remove the seeds, then mix the seedless purée back into the bowl of remaining mashed raspberries.

BAKE THE CHEESECAKE LAYER

Remove the brownie from the oven and tap the bottom of the tin sharply on the work surface to deflate slightly. Leave the brownie to cool for 3 minutes, then pour the cheesecake mixture over the top. Spoon the raspberry purée randomly over, then, using a wooden skewer, ripple the mixture through the cheesecake. Return to the oven for 22-25 minutes, until the cheesecake sets.

Leave to cool to room temperature in the tin, then chill for at least 1 hour before cutting it into squares or rectangles to serve (with extra raspberries, if you wish).