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This raspberry swirl cheesecake brownie recipe is absolutely delicious! Try this easy recipe at home and let us know how you find it.
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Raspberry Swirl Cheesecake Brownie Recipe

Brownie:

Dry Ingredients
180g plain flour
¾ teaspoon salt
30g cocoa powder

Wet Ingredients
250g unsalted butter (room temperature)
340g dark chocolate
400g granulated sugar
5 large eggs (room temperature)
Mix dry and wet ingredients until mixture is smooth.
Add 50g 0f white chocolate and 50g of milk chocolate chunks to the brownie batter.
Spread brownie batter evenly in a lined baking tin.

Raspberry Swirl Cheesecake:

Wet Ingredients
340g crème cheese (room temperature)
170g granulated sugar
2 large eggs (room temperature)
115g white chocolate
Mix well with until smooth.
Pour cheesecake layer on top of brownie layer.

Raspberry mixture
350g raspberries
2/3 tablespoons granulated sugar
Mix well in mixer and remove seeds using a sieve.

Spoon dollops of raspberry mixture on top of cheesecake layer.
Swirl raspberry dollops using a skewer.

Bake at 175 Degrees Celsius for 45 minutes.

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