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Raspberry cheesecake swirl brownie
Raspberry cheesecake swirl brownie
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in rich raspberry cheesecake swirl brownies – a treat you'll want all to yourself!
Ingredients:
  • white chocolate ganache
  • 125g fresh raspberries
  • 500g pkt Double Chocolate Brownie Mix
  • 2 Free Range Eggs
  • 125g butter, melted
  • 250g cream cheese, softened
  • 1 Free Range Egg, extra
  • 75g caster sugar
  • 250g white chocolate melts
  • 80ml thickened cream
  • Coles Red Decorating Hearts, to serve
Instructions:
  • Preheat your oven to 180°C, then prepare your 18cm x 28cm slice pan by greasing and lining it with baking paper, ensuring the paper overhangs on the two long sides.
  • In a large bowl, mix together the brownie mix, eggs, and butter using a wooden spoon until fully combined.
  • Combine cream cheese, extra egg, sugar, and raspberries in a large bowl. Beat with an electric mixer until smooth and well combined.
  • Alternate spoonfuls of the chocolate and cream cheese mixtures into the prepared pan. Use a skewer to swirl and create a marbled effect. Bake for 35 mins or until a skewer inserted into the center comes out with crumbs clinging to it. Let it cool in the pan.
  • For the white chocolate ganache, melt the white chocolate with cream in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until almost melted. Remove from heat and continue stirring occasionally until smooth. Transfer to another bowl, chill in the fridge for 30 minutes until thickened. Beat with an electric mixer to loosen. Spread the ganache over the brownie, add heart decorations, and cut into squares before serving.

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