Chocolate and Raspberry Cheesecake Brownies (Green & Black's recipe)

So I don't know how long (if at all!) you've been following my blog, but I've kinda cheated.

On Green & Black's =O There used to be a wee list on the right ----> which had all the recipes left to make from the original Green & Black's cookbook that I vowed to cook through blood sweat and tears. 

Well, um, I gave up on that. Because although I'd made about 102 recipes, the 4 left were all 'chocolate rabbit stew' and 'cocoa roasted turkey' and 'vodka chilli chocolate'.

To be honest, if I'd made them, I wouldn't know what to do with it. Eat it? Hm...doubious. Bring it to work and share it out? ....unlikely vodka in the office will go down well (you don't agree? Now where do you work?).

Soooooooo, I started on the new Green & Black's Ultimate Chocolate recipes cookbook! And this is the first one =)

(I must thank my flatmate for buying this recipe book as a housewarming present - thanks and I hope you liked the brownie!)

I brought these into work yesterday :-) For all of the 4 minutes that they were out, I was suddenly the most popular unknown person on the floor.

Actually, I lie. They were out for 4 hours, and I'm already the most popular person on the floor =p

By the way, that last part may also be a lie. It's a personal judgement. 

...if you value payment in brownies, I know you know (that I know that you know) what to say.

I took some photos whilst I was making it. These are pretty self explanatory - but the recipe is at the bottom of the page :)

Although one thing:
This needs a lot longer baking time than stated in the recipe. I've amended the recipe below for my baking times. I also cut the sugar, as it was a bit sickly.

I like mixing stuff with chopsticks. It runs in my blood.

And here is the before and after (a visit to Mr. Temperamental-Oven-Man-who-doesn't-quite-stick-to-the-temperature-that-you-say-you-are-and-you-know-you-are-a-nightmare-to-clean-right?, that is).

Thanks for reading and have a good week!

Chocolate and Raspberry Cheesecake Brownies Adapted from the Green & Black's Ultimate Chocolate Recipes Book Takes about 1.5hrs, including baking time For the brownie part 170g / 6oz/ 1cup 70% dark chocolate, broken into pieces 150g / 5oz / 1½ sticks butter , plus extra for greasing 300g / 11oz / 1 1/3 cups caster sugar 75g / 2½oz / 2/3 cup plain flour Pinch of salt 5 eggs 2 teaspoons vanilla extract 100g / 4oz / 2/3 cup white chocolate, chopped/broken into pieces about the size of the nail on your little pinky (best size analogy I could think of) For the cheesecake part 350g / 12oz / 1½ cups full-fat soft cheese 75g / 2½oz / 1/3 cup caster sugar 3 medium free-range eggs 1 punnet fresh raspberries, about 200g (can use frozen if cheating, but I will frown upon you) Preheat the oven to 180°C/fan 160°C/ gas mark 4/350F. Grease and line a 20cm square brownie tin. To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water (or microwave them together if feeling lazy). Stir until melted and combined. Remove from the heat and set aside to cool. Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla and the white chocolate. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin. Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla and eggs until smooth and creamy. Pour this over the brownie mix in an even layer. Drop the raspberries evenly over the tray. Use a fork (or chopstick, in my opinion) to drag the cheesecake mix through the brownie mix to create a marbled effect. Try to ensure that all the raspberries are almost fully pushed into the mixture. Cook in the preheated oven for about 50-60 minutes. After 45 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them, return to the oven if they need a little longer.  Cover the brownies with foil and leave in the tin to cool, before turning out and cutting into squares. Pat yourself well done and eat.

Subscribe to Pudding Pie Lane by Email