Best-ever BROWNIES (Yes, really!)

Forget standard chocolate brownies and try one of our mouthwatering creations!

RED VELVET BERRY CHEESECAKE BROWNIE SERVES 16 PREP 25 MINS + CHILLING COOK 30 MINS

250g dark chocolate, chopped 150g butter, chopped 3 tsp red food colouring 2 eggs, lightly beaten ¼ cup sour cream 1 ½ cups plain flour, sifted ⅔ cup caster sugar 200g white chocolate, roughly chopped TOPPING 250g cream cheese, softened 1 cup pure icing sugar, sifted 50g butter, softened ½ tsp vanilla extract thinly sliced strawberries, blueberries, raspberries, to serve

1 Preheat oven to moderate, 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging. 2 In a saucepan, melt chocolate, butter and food colouring together on low. Chill 20 minutes. 3 In a small bowl, combine eggs and sour cream. Add to chocolate mixture with flour and sugar, stirring to combine. Fold white chocolate through. Pour into pan, smoothing top. Bake 20-25 minutes until centre is just cooked. Chill. Remove from pan. 4 TOPPING In a small bowl, using an electric mixer, beat cream cheese, icing sugar, butter and vanilla together until smooth. Spoon mixture into a piping bag fitted with a 1cm round plain nozzlee and pipe dollops over brownie. Scatter with berries. Cut into squares to serve. Store in an airtight container in the fridge.