Brownies with raspberries and cream cheese

Ingredients for 1 servings:

• 100 g dark chocolate
• 100 g dark chocolate
• 80 g butter
• 120 g sugar
• ½ tsp vanilla extract
• 2 eggs
• 105 g flour
• ¼ tsp salt
• ¼ tsp baking soda
• 240 g cream cheese
• 100 g sugar
• 2 tsp lemon juice
• 1 egg(s)
• ½ tsp vanilla extract
• ¼ tsp salt
• 20 g cornstarch
• 200 g raspberries
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

for a baking pan of 32 x 24 cm, makes approx. 15 brownies

Preheat the oven to 180°C. Grease the baking pan. Slowly melt the chocolates and butter in a metal bowl over boiling water. Transfer to a large bowl and stir in the sugar and vanilla. Let cool. For the topping, mix the cream cheese and sugar. Add the lemon juice, egg, vanilla extract, salt, and cornstarch. Beat the cooled chocolate mixture with the eggs. Combine the flour, salt, and baking soda in a mixing bowl. Using a spatula, quickly fold it into the chocolate; do not overmix. Spread the batter evenly in the prepared baking pan. Spread the cream cheese mixture evenly over the batter, leaving a 1 cm gap all around. Scatter the raspberries over the cream cheese and sprinkle with sugar. Bake for 40 minutes, then let cool. Refrigerate for 1-2 hours before slicing.