Brownies are delicious – adding a raspberry cream cheese topping raises the bar to another level. This is a recipe for raspberry cheesecake brownies and it’s a real hit with the Well and Good team. We think you’ll love this one too.
How to make raspberry cheesecake brownies.
Ingredients:
For the Brownies:
1 box Well and Good Mud Cake Mix
2 eggs
1/4 cup water
1/4 cup vegetable oil
For the Raspberry Cheesecake:
125g cream cheese (softened)
1 egg yolk
2 tablespoons caster sugar
1/4 teaspoon vanilla
1/2 cup raspberries (frozen or fresh)
Method
For the Brownies:
- Preheat oven to 175C (160C fan forced). Grease and line a 27×18 cm baking tray with baking paper.
- In a large mixing bowl add the mud cake mix, eggs, water and oil and mix until combined. Pour into baking tray.
For the cream cheese:
- In a medium bowl, add the cream cheese, egg yolk, sugar, vanilla and beat until well combined. Fold in raspberries.
- Scoop cheesecake batter on top of brownie batter ensuring you get good coverage of cheesecake over the brownie – some gaps are fine.
- Swirl the cheesecake batter and brownie batter together using a fork or knife. Don’t combine the cream cheese and brownie completely.
- Bake 40 minutes or until a skewer inserted into the brownie comes out clean.
- Cool in the pan and then cut into squares or your preferred size.
