So I’m sitting in Brisbane airport after a 3.5 hour flight. Tired, thirsty and with another 2 hours to wait before I get onto my plane to Singapore (I’ve been sitting here for 3 hours already) BUT it’s Chinese New Year so I’m happy as a larry. I haven’t seen the family for 2 years now and I get to be shoveling delicious asian food into my mouth. I have 2 years to make up for don’t I?
Dad is going to be horrified when he sees the size of my suitcase, it’s empty. It won’t be when I get back.
I’ve struck a deal with my boyfriends flat where by instead of putting in some monday for power and such, I bake them all something wondrous every week instead. This week I decided to be super nice because I’m going to be away for a month. Super, duper nice. It disappeared almost instantly – when I say almost I mean they didn’t find out about it until the next day which is why it managed to last a day in the first place hahaha.
I’m tired, this post may make little sense, it may also be very disjointed. I had to wake up at 3.40am in order to catch my flight so I feel I have a valid excuse for my brain malfunctioning.
Just quickly, I got this recipe from a close friend who lives far too far away from me. She got it from her friend, who got it from his mother’s recipe book. It’s a keeper for sure but read my little inline note about what kinda tin to use.
For the brownie layer:
- 250 grams semi-sweet dark chocolate
- 200 grams butter
- 250 grams caster sugar
- 3 eggs
- 110 grams flour, sifted
For the cheesecake layer:
- 400 grams cream cheese
- 150 grams caster sugar
- 2 eggs
- 2 teaspoons vanilla essence
- fresh raspberries. to cover the top
Preheat the oven to 170˚C and grease and line a square tin, needs to be larger than a normal brownie pan otherwise it will take a really long time to bake – like mine. It will also near explode over the top – like mine as well.
Melt the chocolate however you fancy; set aside.
Cream butter and sugar until pale and fluffy. Add the eggs one at a time, beat well after each addition. Stir in the melted chocolate.
Fold in flour and spread 3/4 of the brownie mixture into the greased and lined tin. Beat the cream cheese, sugar, eggs and vanilla until smooth.Spread over base.
Dollop the remaining brownie mixture and swirl into the cream cheese using a fork. Poke the raspberries into the top, the more the merrier.
Bake for 40-45 minutes. The brownie should still be slightly wobbly when shaken but not by too much. It will set further as it cools.