raspberry cheesecake brownie

Raspberry cheesecake brownies

Gooey chocolate brownies or creamy vanilla cheesecake with tangy berries? Why not have both?

, 01 May 2020

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Raspberry cheesecake brownies
  • 1 Hour

  • Serves: 12

  • Price: 35p per serving

Nutritional Info
Each 80g serving contains
  • Energy

    894KJ

    214KCAL

    11%
  • Fat

    8.8g

    med

    13%
  • Saturates

    4.9g

    high

    25%
  • Sugars

    17.6g

    med

    20%
  • Salt

    0.28g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1117kJ/267kcal.
Ingredients
  • 284g pack ASDA Chocolate Brownie Mix
  • 30g unsalted butter, melted, plus extra for greasing
  • 2 medium eggs
  • 2 x 200g packs Asda 50% Less Fat Light Original Soft Cheese
  • 2tbsp caster sugar
  • 2tbsp self-raising flour
  • ½tsp vanilla extract
  • 100g frozen raspberries, just thawed
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm square brownie tin and line with a long piece of baking paper – the ends should overhang the edges of the tin on both sides.

  • Make up the brownie mix according to the pack instructions using the melted butter and 1 of the eggs. Tip into the tin and smooth to level.

  • In a separate bowl, stir the soft cheese until smooth. Add the sugar, flour, vanilla and remaining egg, then beat together until creamy.

  • Carefully spoon the cheesecake mixture over the brownie mixture so that it is evenly covered (don’t spread it as you don’t want the 2 layers to mix together).

  • Scatter the raspberries on top, spaced apart in an even layer. Bake for 45-50 mins, until the centre of the cheesecake just barely wobbles and the edges are starting to brown.

  • Cool in the tin for 10 mins, then remove carefully, using the excess baking paper to help you lift it out. Leave to cool fully, then cut into 12 squares to serve.