I love chocolate brownies so much but I have one rule, they must be super gooey otherwise they are a cake and not a brownie. What I love even more though is a raspberry cheesecake brownie with white chocolate chunks. Such a scrummy combination and they're really easy to make.

{Recipe from the Sainsbury's magazine last April}

Ingredients;

- 100g dark chocolate, in pieces

- 100g soft butter

- 200g light muscovado sugar

- 2 large eggs, lightly beaten

- 100g plain flour

- 100g white chocolate, roughly chopped

- 150g raspberries

{For the cheesecake mixture}

- 1 large egg yolk

- 200g cream cheese

- 50g granulated sugar

- 1 tbsp plain flour

Preheat the oven to 180c/fan 160c/gas 4. Grease an 18cm square cake tin and line with baking paper

Put the dark chocolate in a heatproof bowl set over a pan of barely simmering water {or melt in the microwave on a low heat with lots of stirring}. Melt gently, stirring now and then. 

Beat the butter and sugar in an electric mixer, I use a KitchenAid but a handheld will do the same job. Add the eggs, a little at a time and continue mixing. Tip in the flour, add the melted dark chocolate and a pinch of salt, mix to combine. Fold in the chopped white chocolate.

In a bowl, whisk together all the ingredients for the cheesecake mixture. Tip half the chocolate brownie mixture into the prepared tin and spread out evenly. Scatter with 125g of the raspberries. Add half of the cheesecake mixture to the brownie base in blobs then gently swirl together using a skewer.

{These will keep in a tin for a few days, I kept mine in the fridge as I'm a bit paranoid about cream cheese. I always make them the night before you need them to save time}

These photos are making me hungry!! Might have to do some baking this weekend now.

R <3 xx