Raspberry Ripple Cheesecake Brownie

Serves 18-24, Prep and Cook 1 hour, 30 mins

200g dark cooking chocolate, chopped

150g unsalted butter, chopped

1 cup caster sugar

3 eggs, lightly beaten

1 cup plain flour

¼ cup self-raising flour

¼ cup cocoa powder

1 cup frozen raspberries, thawed

2 tblsps icing sugar mixture

CHEESECAKE TOPPING

250g block cream cheese, chopped, at room temperature

⅓ cup caster sugar

1 egg

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper

4cm above pan edges.

2 Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.

3 Stir caster sugar into chocolate mixture. Add eggs and sifted flours and cocoa. Stir until combined. Pour into prepared pan. Spread evenly.

4 To make topping, beat cream cheese and sugar in small bowl with an electric mixer until fluffy. Beat in egg. Pour over brownie layer in pan. Spread evenly.

5 Puree raspberries with icing sugar in a blender. Drizzle over cheesecake topping. Using a skewer, swirl through to create a ripple effect.

6 Cook in a moderately slow oven (160C) for 50 to 55 minutes, or until just firm to touch. Remove. Cool in pan. Refrigerate for 4 hours, or until cold.

7 To serve, lift brownie from pan. Cut into rectangles.