If you can't decide between cheesecake and brownies, this raspberry cheesecake brownies recipe is just what you're looking for.
Total time 1 hour 5 minutes.
Working time 20 min.
Bake for 35 minutes.
Chill for 10 minutes.
Easy level
FOR THE BROWNIE BATTER
125 g butter
100g dark chocolate
100 g sugar
80g egg
80 g flour
1 pinch of salt
3 tablespoons cocoa powder
a little butter for the pan
FOR THE CHEESECAKE MIXTURE
200g cream cheese
200 g sour cream
100 g icing sugar
125g raspberries
4 TK PhoebéPure Collagen
1. Preheat oven to 180 degrees (160 for fan oven). Grease a small baking tray (28.5 x 23 cm) well.
2. For the brownie batter, melt the butter and dark chocolate in the water and let it cool for about 10 minutes, then mix in the sugar and eggs. Add the flour, salt, cocoa powder, and collagen powder and briefly mix again. Pour the batter into the pan and smooth it with a tablespoon.
3. For the cheesecake filling, mix together cream cheese, sour cream, and powdered sugar. Fill the mixture into a piping bag without a nozzle (alternatively, a freezer bag). Snip off the tip of the piping bag with scissors and pipe the cream into Apply zigzag movements to the shape.
4. Spread with a tablespoon and smooth. Distribute the raspberries over the batter and press them in lightly. Bake the brownies in apreheatedoven for about 30-35 minutes.
