Raspberry Cheesecake Brownies

MAKES: 9 large, or 20 bites
PREP + COOK TIME: 50 minutes

INGREDIENTS

• 200g (7oz) dark (bittersweet) chocolate, roughly chopped
• 120g (1 stick) unsalted butter, cubed
• 120g (½ cup plus 4 tsp) light soft brown sugar
• 2 eggs
• 35g (¼ cup) plain (all-purpose) flour
• 1 tsp salt
• 100g (3½ oz) raspberries

CHEESECAKE:

• 150g (⅔ cup) cream cheese
• 1 egg
• 1 tsp vanilla paste
• 2 tbsp caster (superfine) sugar
• 2 tsp cornflour (cornstarch)
  
  

METHOD

1. Place the chocolate and butter in a heatproof bowl over a pan of simmering water. You want the bowl to rest 2.5cm (1 in) above the water. Keep stirring until the chocolate has melted, then remove the bowl from the pan (taking care as the bowl will be very hot) and set aside to cool slightly.

2. Combine all the cheesecake ingredients in a medium mixing bowl and set aside.

3. In another mixing bowl. combine the light brown sugar and eggs, and whisk until the sugar starts to dissolve. Pour in the warm melted chocolate, whisk until fully combined, then fold through the flour and salt.

4. Pour the brownie mixture into a lined 20cm (Bin) brownie tin, and spread it out evenly. Dollop the cheesecake mixture over the top. Using a skewer or knife, swirl the two batters together. 

5. Sprinkle the raspberries all over, pushing some down so they are half­-submerged by the batter.

6. Preheat the air fryer to 160°C/325°F for 3 minutes.

7. Place the brownie tin in the preheated air fryer, and bake for 25 minutes at 160°C/325°F until the cheesecake mix has started to brown and form a crust (the mix should be firm, but have a wobble if you gently shake the tin).

8. Leave to cool in the tin on a wire rack for 30 minutes before placing in the fridge to set overnight (or for at least 3 hours).

9. Cut into 9 large or 20 bite-sized pieces.