John Myers
Contents
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Ingredients
Brownie batter
- 100 g Dark chocolate (approx. 50% cocoa content)
- 100 g Dark chocolate (approx. 72% cocoa content)
- 80 g Butter
- 120 g Sugar
- 120 g Vanilla paste
- 105 g Flour
- 105 g Salt
- 105 g Baking soda
Raspberry cream cheese topping
- 240 g Cream cheese
- 100 g Sugar
- 2 tsp Lemon juice
- 1 Egg
- 1 Vanilla paste
- 1 Salt
- 20 g Starch
- 200 g Raspberries, drained
Instructions
- Melt the chocolate and butter in a large bowl over a double boiler.
- In the meantime, preheat the oven to 180 ° C, grease the baking pan and prepare the raspberry and cream cheese topping: Mix all ingredients one after the other except for the raspberries and set aside.
- Mix the sugar and vanilla paste with the liquid chocolate-butter mixture and allow to cool. Mix the dry ingredients (flour, salt and baking soda) together.
- Beat eggs with the cooled (IMPORTANT! If the mixture is too warm, the dough will be hard) chocolate mixture. Then mix the dry ingredients into the chocolate mixture with a spatula (relatively quickly, in no case too long) and distribute the finished dough evenly on the greased baking sheet.
- Spread the prepared cream cheese topping evenly over the brownie batter, avoiding the edges (approx. 2 cm).
- Spread the (well drained) raspberries on the cream cheese and press in very lightly. Bake in the preheated oven for about 40 minutes and then let cool down well.
Nutrition
Serving: 100gCalories: 411kcalCarbohydrates: 46.7gProtein: 5.9gFat: 22.2g
