Made with a sweet raspberry swirl, this cheesecake brownie recipe is the ultimate dessert. Perfect for sharing, this recipe is sure to be a hit with friends and family.
Makes1616
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
500g pkt Coles Double Chocolate Brownie Baking Mix
2 Coles Australian Free Range Eggs
125g butter, melted
250g cream cheese, softened
1 Coles Australian Free Range Egg, extra
1/3 cup (75g) caster sugar
125g fresh raspberries
Coles Red Hearts, to serve
White chocolate ganache
250g white chocolate melts
1/3 cup (80ml) thickened cream
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Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 18cm x 28cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
Step 2
Combine the brownie mix, eggs and butter in a large bowl. Stir with a wooden spoon until well combined.
Step 3
Use an electric mixer to beat the cream cheese, extra egg, sugar and raspberries in a large bowl until well combined and smooth.
Step 4
Spoon the chocolate and cream cheese mixtures, in alternating batches, into the prepared pan. Swirl with a skewer to create a marbled effect. Bake for 35 mins or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool.
Step 5
Meanwhile, to make the white chocolate ganache, combine the chocolate melts and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, until chocolate is almost melted. Remove from heat. Set aside, stirring occasionally, until chocolate has melted and mixture is smooth. Transfer to a separate bowl. Place in the fridge, stirring occasionally, for 30 mins or until mixture has thickened. Use an electric mixer to beat the mixture to loosen.
Step 6
Turn the brownie onto a serving plate. Spread the top with white chocolate ganache and sprinkle with hearts. Cut into squares to serve.
500g pkt Coles Double Chocolate Brownie Baking Mix
2 Coles Australian Free Range Eggs
125g butter, melted
250g cream cheese, softened
1 Coles Australian Free Range Egg, extra
1/3 cup (75g) caster sugar
125g fresh raspberries
Coles Red Hearts, to serve
White chocolate ganache
250g white chocolate melts
1/3 cup (80ml) thickened cream
Description
Made with a sweet raspberry swirl, this cheesecake brownie recipe is the ultimate dessert. Perfect for sharing, this recipe is sure to be a hit with friends and family.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 18cm x 28cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
Step 2
Combine the brownie mix, eggs and butter in a large bowl. Stir with a wooden spoon until well combined.
Step 3
Use an electric mixer to beat the cream cheese, extra egg, sugar and raspberries in a large bowl until well combined and smooth.
Step 4
Spoon the chocolate and cream cheese mixtures, in alternating batches, into the prepared pan. Swirl with a skewer to create a marbled effect. Bake for 35 mins or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool.
Step 5
Meanwhile, to make the white chocolate ganache, combine the chocolate melts and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, until chocolate is almost melted. Remove from heat. Set aside, stirring occasionally, until chocolate has melted and mixture is smooth. Transfer to a separate bowl. Place in the fridge, stirring occasionally, for 30 mins or until mixture has thickened. Use an electric mixer to beat the mixture to loosen.
Step 6
Turn the brownie onto a serving plate. Spread the top with white chocolate ganache and sprinkle with hearts. Cut into squares to serve.
