There is nothing more satisfying than a pan of freshly baked and a smidge undercooked brownies.
You can whip them up in a jiffy, shove em’ in the oven then slice into chunks for your pals/family/werk or alternatively just grab a couple of forks and dig in with a huge, satisfied grin and a loosened belt.
I have tried out many different variations of brownie on this blog (just type ‘brownie’ into the search bar for a ganders) but I fancied trying summin’ a little different from the standard chocolate upon chocolate upon chocolate affair. I remember seeing a post of the most glorious lookin’ raspberry cheesecake brownies from Megan (Briar Rose) a while back and I haven’t stopped thinking about them since, I reckon it’s time I gave em’ a whirl.
Despite them not turning out quite as beautiful as hers, they certainly tasted like heaven on… Mouth.
Here’s what ya need for a slab of your own…
115g unsalted butter (room temp)
200g milk/dark chocolate
250g granulated sugar
3 large eggs
1 tsp vanilla extract
95g ground almonds
Raspberry cheesecake –
1 tub of full fat phili cream cheese
50g icing sugar
1 egg yolk
a few raspberries and more to pop on top.
First of all pop on some music, pre-heat your oven to 180C, get your brownie tin prepped and make the brownie batter.
Start by melting the butter and chocolate together on a low heat in a bain marie type arrangement. Once combined, pop aside to cool.
Gradually add your sugar to the mix, followed by the eggs and the rest of the ingredients.
For the cheesecake layer, just plonk all ingredients into a bowl and mix until nice ‘n’ combined.
Pour your brownie batter into the pan followed by the cheesecake mix and swirl…
pop some raspberries on top…
Then wack in the oven for about 20 minutes or so, I took mine out a little early for extra goo…
Slice up into big hunks of love…
SO if you fancied spoiling a certain someone with some culinary love, these are a winner fo sho. I also strongly recommend whipping up this jar of euphoria from Rosie. Yup.
Happy V day y’all.