Tripple Chocolate Brownie with cream cheese and raspberry glaze

Name: Tripple Chocolate Brownie with cream cheese and raspberry glaze
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 100 g white chocolate; 100 g Dark chocolate; 300 g frozen raspberries; 400 g Double cream cream cheese; 400 g Sugar; 1 TEASPOON Vanilla Essence; 5 Eggs (size M); 350 g Butter; 6 tablespoons (approx. 60 g) Cocoa powder (baking cocoa); 300 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

100 g white chocolate
100 g Dark chocolate
300 g frozen raspberries
400 g Double cream cream cheese
400 g Sugar
1 TEASPOON Vanilla Essence
5 Eggs (size M)
350 g Butter
6 tablespoons (approx. 60 g) Cocoa powder (baking cocoa)
300 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Grease a rectangular springform pan (approx. 24 x 35 cm). Alternatively, cut off the grease pan of the oven according to the size with a multiple folded aluminium foil strip. Chop the chocolate. Let raspberries thaw slightly. Mix cream cheese, 50 g sugar, vanilla essence and 1 egg to a smooth glaze
2
Carefully melt butter in a pot, remove from heat and pour into a bowl. Using a whisk, stir in cocoa and 350 g sugar. Whisk 4 eggs, add to the chocolate butter mixture and stir in. Mix flour and baking powder and stir in briefly. Fold in chocolate. Put the dough into the mould and smooth it down
3
Fold raspberries into the cream cheese mixture. Carefully pour the icing onto the dough and spread. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Let it cool down on a cake rack