Sunday Sweet Treat: Raspberry Cheesecake Brownies

For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week. Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come. This week, it’s Raspberry Cheesecake Brownies courtesy of Boutique Bake…

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Ingredients: Brownie layer:

• 400g caster sugar
• 225g butter, melted
• 60g cocoa powder
• 4 eggs
• 225g self-raising flour
• ½ teaspoon salt

Cheesecake layer:

• 100g icing sugar
• 250g cream cheese
• 150 ml cream
• 1 teaspoon of vanilla extract (or scraping of 1 vanilla pod)
• 1 small punnet of raspberries (washed)

Method: Brownie Layer: 1. Preheat your oven to 180°C (160°C for a fan oven). 2. Mix all of the brownie ingredients together, until well combined. 3. Spoon mixture into a greased/lined square tin (10 x 7 inch approximately). 4. Bake for 20-25 minutes depending on how gooey you like your brownies!   Cheesecake Layer: 1. Whip the cream cheese with an electric whisk until nice and creamy. In a separate bowl, whip the cream until it starts to become stiff. 2. Add the icing sugar to the whipped Philadelphia and fold in the whipped cream. Add in your teaspoon of vanilla extract/scraping of your vanilla pod. 3. Cut your raspberries in half and then fold in to your mixture. Once your brownie is completely cooled, gently spread your cheesecake mixture on top, spreading until even. 4. Pop into the fridge for about four hours to allow to set before taking out of tin. 5. Once set, remove from the tin and slice into 9 or 12 squares (we went for 9 for some extra generous portions). 6. Serve with more raspberries and some lightly whipped cream for a real treat. 7. Enjoy!