Chocolate raspberry cheesecake brownie

MAKES 9 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)

125g unsalted butter, chopped

200g dark chocolate, chopped

250g cream cheese, softened

¼ cup (55g) caster sugar

1 tablespoon milk

2 eggs, beaten lightly ½ cup (110g) caster sugar, extra ⅔ cup (100g) plain flour

2 tablespoons cocoa powder

½ teaspoon baking powder 1 tablespoon boiling water

200g fresh or frozen raspberries

100g dark chocolate, chopped, extra 50g raspberries, extra for serving

1 Preheat oven to 160°C (140°C fanforced). Grease a deep 20cm square cake pan; line the base and sides with baking paper, extending 2cm above side of pan.

2 Place the butter and chocolate in a medium saucepan over low heat and stir until almost melted. Remove pan from heat; for 5 minutes.

3 Meanwhile, beat the cream cheese, sugar and milk in a medium bowl with an electric mixer for 2 minutes or until smooth.

4 Whisk the eggs and extra sugar into the cooled chocolate mixture.

5 Sift the flour, cocoa and baking powder into the chocolate mixture in the saucepan. Fold in half the raspberries and extra chopped chocolate.

6 Dollop alternate spoonfuls of chocolate mixture and cream cheese mixture into the prepared pan; gently swirl mixtures together. Sprinkle with remaining raspberries, pressing them into the surface slightly.

7 Bake brownie for 45-50 minutes or until the outside is firm but the centre is just set. Cool completely in the pan.

8 Serve sprinkled with extra raspberries Suitable to freeze. Butter mixture suitable to microwave.