Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Cheesecake swirl brownies

Cheesecake swirl brownies

5
Points®
Total Time
1 hr
Prep
40 min
Cook
20 min
Serves
16
Difficulty
Moderate
White chocolate cheesecake filling swirled through a fudgy chocolate brownie base, then studded with fresh, juicy raspberries. A show-stopping brownie bake that’s bound to become a family favourite.

Ingredients

Dark cooking chocolate

70 g, broken into squares

Reduced fat oil spread

2 tbs

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

Egg(s)

2 medium

Egg white

1 medium

Vanilla bean extract, alcohol free

2 tsp

Caster sugar

½ cup(s), (110g)

Plain flour

⅔ cup(s), (100g)

Cocoa powder

¼ cup(s), (25g)

Baking powder

½ tsp

Fresh raspberries

16 piece(s), halved

White cooking chocolate

20 g

Caster sugar

2 tsp

Vanilla bean extract, alcohol free

½ tsp

Egg yolk

1 medium

Light cream cheese

80 g, at room temperature

Instructions

  1. To make cheesecake topping, place white chocolate in a microwave-safe bowl and microwave on High (100%) in 20 second bursts, stirring, until melted. Set aside to cool, then whisk in 2 tsp caster sugar, ½ tsp vanilla, egg yolk and cream cheese until smooth and combined.
  2. Preheat oven to 180°C. Lightly spray a 28cm x 18cm rectangular slice tin with oil and line base and sides with baking paper.
  3. To make brownie base, microwave chocolate and spread in a large microwave-safe bowl on High (100%) in 20 second bursts, stirring, until smooth and melted. Cool slightly. Meanwhile, process black beans, eggs, egg white and vanilla in a small food processor until smooth. Whisk sugar and black bean mixture into chocolate until combined.
  4. Sift flour, cocoa and baking powder over chocolate mixture. Gently whisk until smooth and combined. Spread mixture into prepared tin.
  5. Dot teaspoons of the cheesecake topping over brownie and swirl through with a flat-blade knife to create a marbled effect. Press the raspberries over the top and bake for 15-18 minutes, or until just set in centre. Set aside to cool in tin. Cut into 16 bars to serve.

Notes

To Freeze: Brownie bars will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost at room temperature.

You might like

You might like