Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

200 gram dark chocolate
200 gram butter, softened
220 gram + 130 gram caster sugar
5 eggs
110 gram plain flour
400 gram cream cheese (I used Kesella 10% as I prefer quark, add 1.5 tbsp flour if you use Kesella)
1 tsp vanilla extract
200 gram fresh raspberries (frozen ones work as well)

Preheat oven to 170 degrees C. Grease and line a 20 X 30cm lamington pan. Melt chocolate in bowl over simmering water. Set aside to cool slightly. Cream butter and 220g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread 3/4 of the mixture into the pan. In a separate bowl, beat cream cheese, 130g sugar, eggs and vanilla until smooth. Spread over chocolate base. Dollop remaining chocolate mixture over cream cheese layer and swirl the chocolate. Poke raspberries into the top and bake 40-45 minutes. Cut into squares and serve.