Raspberry Cheesecake Brownie

Name: Thermomix recipe: Raspberry Cheesecake Brownie
Prep time: 30 min
Cook time: 40 min
Ingredients: 120 Grams butter; 200 Grams brown sugar; 90 Grams cocoa powder; 1 Pinch pink salt flakes; 2 Teaspoons vanilla bean paste; 2 eggs; 55 Grams bakers or strong flour; 100 Grams frozen raspberries plus some more; 250 Grams cream cheese; 1 eggs; 75 Grams raw caster sugar; 20 Grams cornflour or cornstarch; 2 Teaspoons vanilla bean paste; 150 Grams cream; 20 Grams Raspberry Coulis; raspberries for the top

makes 16 pieces Prep Time 30 minutes Cook Time 40 minutes Rated:

If you had to pick brownies or cheesecake for dessert, what would you pick? We say don't pick, have both at the same time! Decadent chocolate base, supporting a raspberry cheesecake topping. SO good, SO easy, SO impressive.

Dessert is served, no matter what you fancy!

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Need

The Brownie Layer
120 Grams butter BUY
200 Grams brown sugar
90 Grams cocoa powder BUY
1 Pinch pink salt flakes BUY
2 Teaspoons vanilla bean paste BUY
2 eggs
55 Grams bakers or strong flour
100 Grams frozen raspberries plus some more
The Cheesecake Layer
250 Grams cream cheese
1 eggs
75 Grams raw caster sugar BUY
20 Grams cornflour or cornstarch
2 Teaspoons vanilla bean paste BUY
150 Grams cream BUY
20 Grams Raspberry Coulis Recipe
raspberries for the top

Do

1: Preheat oven to 160°C. Grease and line a 20 x 20cm tin.
2: To make the brownie layer, place butter into the Thermomix bowl. Melt 2 min/70°C/speed 1.
3: Add sugar, cocoa, salt and vanilla. Mix 20 sec/speed 4. Add eggs one at a time while mixing 20 sec/speed 4.
4: Add flour and combine 12 sec/Interval/dough setting. Finish combining with a spatula. Scrape batter into prepared tin. Place raspberries on top and push into the batter slightly.
5: To make the cheesecake layer, place cream cheese, eggs, sugar, cornflour and vanilla into the the Thermomix bowl and blend 20 sec/speed 6. Scrape bowl and repeat.
6: Add cream and blend 20 sec/speed 4.
7: Pour onto the brownie base and level. Drizzle a little raspberry coulis on top, swirling with a fork. Add a few raspberries as well.
8: Bake for 40 minutes. Cool in tin before cutting into squares. Keep in the fridge or freezer...they don't need to keep very long because you will eat them pretty quickly. Trust us!

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Find out more

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.