Raspberry Cheesecake Brownies

I've never made a layered brownie before. Results were favourable.

Raspberry Cheesecake Brownies

This recipe is adapted from the Hummingbird Bakery Cookbook. It was fine, but I could do more to bring out the flavours. I did not take a lot of pictures, I just couldn't be bothered.

Ingredients:

Brownie Base:

200g plain chocolate

200g butter or baking margarine

250g icing sugar

3 eggs

1 tsp vanilla

110g plain flour

Cheesecake:

400g cream cheese

150g icing sugar

1/2 tsp vanilla extract

2 eggs

Cream Topping:

300ml double cream

3 Tbsp raspberry jam

Instructions:

Preheat the oven to 170˚C

Prepare a pan

33 x 23 x 5cm recommended, my pan was probably too small, resulting in very tall brownies

Brownie Base:

Melt chocolate in a double boiler, cool to room temperature

Beat together butter and sugar in an electric mixer with a paddle attachment

Beat in eggs one at a time, then beat in vanilla extract

Beat in flour until the mixture is smooth and then slowly mix in the chocolate

Pour into a baking tray and smooth over

Cheesecake:

Beat together the cream cheese, vanilla extract and sugar until smooth

Beat in eggs one at a time until smooth and creamy

Pour over the brownie layer and smooth over

Bake 30-40 minutes until cheesecake is firm to touch and light golden around the edges

Remove from the oven and let cool completely

Refrigerate 2 hours or overnight if possible

Whipped Cream:

Whip the cream and the jam until firm

Pretty f*cking simple

Assembly:

Remove brownie/cheesecake from the pan and spread whipped cream over the top

Cut and eat