Raspberry cheesecake brownies

Raspberry cheesecake brownies

Combining two all-time classics in one, this is an easy-to-make treat

By , 15 November 2016

(16 votes)

Raspberry cheesecake brownies
  • 1 Hour

  • Serves: 12

  • Price: 29p per serving

Nutritional Info
Each 76g serving contains
  • Energy

    811KJ

    194KCAL

    10%
  • Fat

    8.4g

    med

    12%
  • Saturates

    4.3g

    high

    22%
  • Sugars

    16.0g

    med

    18%
  • Salt

    0.38g

    med

    6%
of your reference intake.
Typical energy values per 100g: 811kJ/194kcal.
Ingredients
  • 284g pack Chosen by you Great To Bake Chocolate Brownie Mix
  • 2 x 200g packs Asda 50% Less Fat Soft Cheese
  • 2tbsp caster sugar
  • 2tbsp self-raising flour
  • 1/2 tsp vanilla extract
  • 1 medium egg
  • 100g frozen raspberries, just thawed
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm square loose-based tin with baking paper.

  • Make up the brownie mix according to packet instructions. Pour into the tin. In a separate bowl, beat the cheese, sugar, flour, vanilla and egg together until smooth and creamy.

  • Carefully spoon the cheesecake mixture over the brownie mix so that it is evenly covered (don’t spread it as this will mix the two). Place the raspberries on top, spaced apart. Bake for 45-50 mins or until a skewer comes out clean when inserted into the centre.

  • Cool in the tin for 10 mins before removing. Cut into 12 squares, then leave to cool completely.