Double Chocolate Brownies with cream cheese and raspberry glaze

Name: Double Chocolate Brownies with cream cheese and raspberry glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 100 g white chocolate; 100 g Dark chocolate; 400 g Double cream cheese; 50 g + 350 g sugar; 1 TEASPOON liquid vanilla flavouring; 5 Eggs (Gr. M); 300 g frozen raspberries; 350 g Butter; 6 tablespoons (approx. 60 g) Cocoa; 300 g Flour; 1 coated Tsp Baking Powder

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
100 g white chocolate
100 g Dark chocolate
400 g Double cream cheese
50 g + 350 g sugar
1 TEASPOON liquid vanilla flavouring
5 Eggs (Gr. M)
300 g frozen raspberries
350 g Butter
6 tablespoons (approx. 60 g) Cocoa
300 g Flour
1 coated Tsp Baking Powder

Directions

1
Grease a rectangular springform pan (approx. 24 x 35 cm or see tip). Break white and dark chocolate into pieces. Mix cream cheese, 50 g sugar, vanilla flavour and 1 egg to a smooth glaze.
2
Let raspberries thaw slightly.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Carefully melt butter and chocolate in a pot, remove from heat and pour into a bowl. Using a whisk, stir in cocoa and 350 g sugar.
4
Whisk 4 eggs and stir into the chocolate mixture. Mix flour and baking powder and fold in. Spread the dough into the mould.
5
Carefully fold the raspberries into the cream cheese mixture. Spread on the dough. Bake in a hot oven for 40-45 minutes. Let it cool down.