Raspberry Cheesecake Caramilk Brownie
Rated 5.0 stars by 1 users
Author:
Jess Gray
Fudgy Caramilk brownie meets creamy raspberry cheesecake swirls. It’s rich, gooey, and packed with pockets of melted Caramilk and tangy berry hits through the middle.
Ingredients
- 100 g butter
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1 block caramilk (180g)
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⅓ cup sugar
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2 large eggs
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¾ cup flour
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½ teaspoon Bakers Blend (leave out if you don't have currently)
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1 cup frozen raspberries
Cheesecake Layer
- 200 g cream cheese, room temp
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1 egg
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⅓ cup sugar
Directions
Preheat oven to 180C.
Carefully melt caramilk and butter together over a very low heat or in the microwave or over a double boiler. Set aside for a minute or two to cool slightly. It can begin to look a bit split but will come together when you add the sugar and eggs.
Once melted whisk in sugar and add eggs one at a time, mix the eggs through quickly until well combined.
Fold in flour and Bakers Blend.
Pour into a lined slice tin and scatter with ¾s of the raspberries.
To make the cheesecake layer, beat the cream cheese, egg and sugar together for 2-3 minutes until sugar is dissolved and the mixture is smooth. You can add some vanilla if you like.
Dollop the cheesecake layer on top of the raspberry and caramilk layer.
Lightly run a knife or teaspoon through the layers to marble slightly and scatter with the remaining raspberries Bake for about 25 minutes or until the middle is set, it will still have a little wobble but should be firm to touch.
When you remove it from the oven it would have puffed up and will sink a little as it cool.
