Raspberry Brownies

Cook Time 40 minutes

Servings 6

Ingredients

150g dark chocolate (70% cocoa), roughly chopped

75g unsalted butter

125g cream cheese, chopped, at room temperature

165g caster sugar

50g self-raising flour

40g cocoa powder, sifted

2 eggs, whisked

125g of fresh raspberries

Pinch of salt

Method

Preheat the oven to 180°C and line a 24 cm square baking tin with baking paper.

Combine the chocolate and butter in a heatproof bowl and set over a saucepan of simmering water until melted. Stir in a pinch of salt, then take off the heat and stir in the cream cheese with a metal spoon.

In a separate bowl mix the sugar, flour and cocoa powder then incorporate into the cream cheese mixture. Add the eggs a little at a time, mixing well after each addition.

Pour into the prepared tin and arrange raspberries into the batter. Bake for 15 - 20 minutes. Cool in the tin on a wire rack before cutting into squares.