Fudgey Chocolate Brownie with Cream Cheese and raspberries on top, don't know about you but just the name of this brownie is enough to get my mouth watering. I have been obsessed with getting this recipe right for the last 3 years! I think I'm almost there but there is always room for improvement.
The best thing about this brownie is that it tastes as good as it looks and if you made this, you won't be disappointed. I have used semi-sweet chocolate and Whittaker's 72% Ghana Dark Chocolate but you can replace it with your favourite milk chocolate, if you are not into dark chocolate like me. Also, Raspberries are optional too.
Tip: You can freeze them for a treat later. Wait for the brownie to cool down completely, cut them into serving sizes and freeze them in an airtight container. The longest I've had them in the freezer was roughly 3-4 months and they were perfectly fine. You can either thaw them in the fridge overnight or heat them up straight from the freezer if you want to have them with a scoop of vanilla ice-cream. Yummmmm.
Side note - I always have a stash of these brownies in my freezer. ;)
Recipe
- Cook Time: 1 hour 30 mins
- Cook Temp. : 180°C for 40-45 mins
- Serves : 8-10
Ingredients
Fudge Brownie Mix
- 240 g Unsalted Butter
- 150 g Semisweet Chocolate Chips
- 60 g Cocoa Powder
- 125 g Caster Sugar
- 100 g Brown Sugar
- 6 Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 150 g All-purpose flour (1 cup)
- 1 tbsp Instant Coffee
- 100 g Whittakers Ghanna
- 1 tsp baking powder
- 1/4 cup Frozen Raspberries (Optional)
Cream Cheese Mix
- 250 g Cream Cheese (ambient)
- 80 g Sugar
- 1 ea Egg
- 1 tsp Vanilla Extract
Steps
- Pre-heat the oven at 180°C for at least 30-45minutes.
- Place the butter and chocolate chips into bowl over baine marine and mix until smooth
- Let the chocolate mixture cool for 5 minutes. Whisk in instant coffee, sugars, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour,salt and cocoa powder into a bowl and combine.
- Reserve 1/4 of of the brownie batter in a separate bowl to do the marbling later.
- Combie the wet and dry mixes in parts.
- Chop Whittakers chocolate roughly and add to the mix.
- For the cream cheese mix, whip the cream cheese, then add the rest of the ingredients and whip everything together until all lumps are gone.
- Pour the brownie mix into a baking dish (my dish is 30X19cm) and even spread it out to the corners.
- Pour the cream cheese mix on top and gently spread it out.
- Use the 1/4 brownie mix you kept aside and add 2-3tbsp of boiling water to get runny consistency.
- Dalop the brownie mix over the cream cheese mix layer 2-3cm separated from each other and use a tooth pick and swirl it around the dalops to create marbling (see in the video).
- If you are using raspberries, you can sprinkle them on top, just before putting your brownie mix into the oven. I use frozen raspberries straight from the freezer. Just crush it a little before you sprinkle them.
- Bake for 40-45minuted or until you stick a toothpick in the middle and it has sticky brownie mix on it. YES, YOU DO NOT WANT TO OVER COOK THE FUDGINESS!!
- Cool it down for at least 1-2 hours and then dig in!!! If you don't wait for it to cool down the brownie will become a runny mess, and we don't want that.
