Saturday, 16 February 2013

Chocolate raspberry cheesecake brownies

The classic brownie muffins appeared on my blog some time ago. But this time I wanted to test combination of cream cheese, rich chocolate cake and sour raspberries. It was lovely. Muffins were moist, very chocolaty, sweet with beautiful raspberry aroma. The recipe comes form 'Avoca Teat Time' cookbook. 

Ingredients for 12 muffins*:
  • 100g chocolate
  • 100g butter
  • 125gsugar
  • 2 eggs
  • 55g flour
When double the ingredients you can bake the cake in 22x22x8 cm tin.

Preheat the oven to 180c. Line muffin tin with paper cases. Make sure that your muffin cases are greaseproof and thick as those muffins are slightly greasy.

Melt the chocolate in microwave or on a bowl placed over hot water pot. Set aside to cool down.

Put the butter and sugar into an electric mixer bowl and whisk until pale and fluffy. Gradually add the eggs. When the eggs are well incorporated add the melted chocolate and flour. Beat until smooth.

Spoon the batter into prepared muffin cases. Divide evenly among all muffin cases. Set the muffin tin aside.

Cream cheese layer*:
  • 200g cream cheese
  • 75g sugar
  • 1 egg (I used 1 egg white)
  • vanilla
  • 60g raspberries (I used 100g of frozen ones)
 *if baking in 22x22x8 cm tin double the ingredients

Put the cream cheese, sugar, egg and vanilla in an electric mixer bowl and whisk until smooth.

Spoon the cream cheese into each muffin case on top of chocolate cake. Sprinkle with the raspberries.

Bake 25 - 30 minuets. Then remove form the oven, leave them in muffin tin for a few minutes then transfer to the plate. Enjoy warm or wait until cooled down. 


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