A delicious cake that combines the two best flavors.
Ingredients
Brownie
- Butter: 200 g
- Dark chocolate: 100 g
- Semi-sweet chocolate: 100 g
- Eggs (room temperature): 3
- Sugar: 200 g
- Flour: 135 g
- Baking powder: 1/2 teaspoon
Cheesecake Layer
- Cheesecake cheese (milled, e.g., from a tub): 500 g
- Sugar: 100 g
- Vanilla pudding mix: 1 package
- Eggs: 2
- Heavy cream (36%): 100 ml
- Raspberries (can be frozen): 200 g
Preparation
Brownie Preheat the oven to 175°C. Prepare a baking pan approximately 20 cm x 30 cm, lining it with parchment paper.
Cut the butter into small cubes and place it in a saucepan. Add the chocolate broken into small pieces and melt over low heat, stirring occasionally. Remove from heat.
In a separate bowl, beat the eggs with the sugar. Add the melted chocolate and butter mixture and blend until smooth.
Add the flour and baking powder and mix until a uniform batter forms.
Cheesecake Layer Place the cheese in a bowl, add the sugar, pudding mix, and eggs. Mix for about 1 minute until combined, then add the cream and mix for another 2 minutes. Add 2/3 of the raspberries and blend them into the mixture until they break down (you can mash the raspberries with a fork beforehand).
Spread the brownie batter at the bottom of the pan, then spoon the cheesecake mixture on top (about 2 tablespoons at a time). Use a spoon to swirl the batters together. Sprinkle with the remaining raspberries.
Bake for about 40-45 minutes, until the cheesecake layer is set (the cheesecake may still be moist and soft when removed from the oven, but it will set and harden over time).
