INGREDIENTS:
- 225 g butter
- 60 g cacao powder
- 5 g vanilla sugar
- 100 g brown sugar
- 200 g powdered sugar
- 120 g chocolate
- 60 g chocolate chopped
- 3 large eggs
- 60 g flour
- 200 g frozen raspberries
- pinch of salt
For the cheesecake layer:
- 400 g creamcheese
- 50 g powdered sugar
- 5 g cornstarch
- 2 g vanilla sugar
For serving:
- Heavy cream
- powdered sugar
PREPERATION:
-
For the cream cheese layer, Whisk cream cheese, cornstarch, vanilla sugar and sugar until smooth.
Add 3/4 of the frozen raspberries. Reserve remaining for topping.
-
Whisk eggs and light brown sugar (4-6 minutes) until dissolved and mixture turns into a light pale color. Add powdered sugar, mix
until combined (1-2 minutes).
-
Prepare Brownie Layer: Brown butter in a saucepan over medium-low heat. Once the butter turn golden brown, transfer to a
bowl. Add cocoa powder, vanilla, and chopped chocolate; mix until dissolved.
-
Combine egg mixture with browned butter mixture, mix until combined. Add flour and chocolate chips. Mix until just combined;
avoid overmixing.
-
Transfer 3/4 of the brownie mixture to a prepared pan.
Put the cream cheese mixture on top and add the remaining mixture of the brownie on top of the cream cheese layer.
Top with the remaining roasted raspberries - Make swirls.
- Bake at 175 degrees for 45-50 minutes or until the edges are golden and the center is slightly fudgy. Let cool completely before cutting.
- Top with powdered sugar and heavy cream for serving to your friends and family (:
ENJOY!
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