Cheesecake swirl brownies
5
Points®
Total time: 1 hr • Prep: 40 min • Cook: 20 min • Serves: 16 • Difficulty: Easy
White chocolate cheesecake filling swirled through a fudgy chocolate brownie base, then studded with fresh, juicy raspberries. A show-stopping brownie bake that’s bound to become a family favourite.
Ingredients
Dark cooking chocolate
70 g, broken into squares
Reduced fat oil spread
2 tbs
Canned black beans, rinsed, drained
1 400g can, (1 x 400g can)
Egg(s)
2 medium
Egg white
1 medium
Vanilla bean extract, alcohol free
2 tsp
Caster sugar
½ cup(s), (110g)
Plain flour
⅔ cup(s), (100g)
Cocoa powder
¼ cup(s), (25g)
Baking powder
½ tsp
Fresh raspberries
16 piece(s), halved
White cooking chocolate
20 g
Caster sugar
2 tsp
Vanilla bean extract, alcohol free
½ tsp
Egg yolk
1 medium
Light cream cheese
80 g, at room temperature
Instructions
1
To make cheesecake topping, place white chocolate in a microwave-safe bowl and microwave on High (100%) in 20 second bursts, stirring, until melted. Set aside to cool, then whisk in 2 tsp caster sugar, ½ tsp vanilla, egg yolk and cream cheese until smooth and combined.
2
Preheat oven to 180°C. Lightly spray a 28cm x 18cm rectangular slice tin with oil and line base and sides with baking paper.
3
To make brownie base, microwave chocolate and spread in a large microwave-safe bowl on High (100%) in 20 second bursts, stirring, until smooth and melted. Cool slightly. Meanwhile, process black beans, eggs, egg white and vanilla in a small food processor until smooth. Whisk sugar and black bean mixture into chocolate until combined.
4
Sift flour, cocoa and baking powder over chocolate mixture. Gently whisk until smooth and combined. Spread mixture into prepared tin.
5
Dot teaspoons of the cheesecake topping over brownie and swirl through with a flat-blade knife to create a marbled effect. Press the raspberries over the top and bake for 15-18 minutes, or until just set in centre. Set aside to cool in tin. Cut into 16 bars to serve.
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