Raspberry Cheesecake Brownie the first recipe that I have made from my new book. It tasted every bit as good as the picture looks. The outside bits were nice and fudgy and the inside bits all gooey.
I had a couple of worrisome moments as the house was so cold that the butter and sugar didn’t want to cream at first, then once the mixture was creamed and the room temperature eggs added, it started to stiffen, I then added the cooled chocolate and the mixture seized up so I had to put spoonfuls into the brownie pan, and try to flatten it, then I poured over the cheesecake mixture and dolloped random spoonfuls of brownie mixture on. Once in the oven’s heat the mixture started to soften and I was able to pull a fork through the mixture to make swirly patterns. Then it was just a matter of waiting for the brownie to cool before we ate it.