Tuesday, June 03, 2008
Raspberry Chocolate Brownie
Ingredients for Brownies:
320 gm. Butter
120 gm. chocolate powder
275 gm. sugar
250 gm. Raspberry Jam
5 eggs (lightly beaten)
1 tsp. vanilla essence
225 gm. Plain flour sifted with 1/2 tsp. baking soda
300 gm. Cream cheese at room temperature
90 gm. sugar
1/2 tsp. salt
1 egg yolk
1/2 tsp. vanilla essence
200 gm. fresh raspberries (optional)
(1) Melt butter over low heat. Add in chocolate powder and cook until mixture dissolves. Stir in sugar and jam, cool a little before adding in the eggs and essence. Stir till well combined.
(2) Fold in flour and soda.
(3) Pour batter into a 10" Square cake tin. For 1/2 recipe, use a 7" square tin.
(4) For cheese topping, beat cheese and sugar until light and creamy. Add in eggs and the rest of the ingredients. Use a spoon to spoon the cheese filling on top of the chocolate batter. Use a chopstick to swirl the cheese mixture into the chocolate mixture. Drop fresh raspberries on top at random.
(5) Bake at 175c for about 45 mins.
Note: Serve brownies whill still warm. Place a dollop of ice-cream on top and top with some raspberry sauce and toasted almond flakes. Heat up in a microwave before serving.