Ingredients
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150 grams butter
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150 grams dark chocolate
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¾ cup sugar
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3 eggs
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Vanilla extract
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1 ¼ cups flour
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2 tablespoons cocoa
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Pinch of salt
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200 grams cream cheese
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1/3 cup caster sugar
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1 teaspoon cornflour
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¼ cup liqueur – salted caramel*
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Berries and crushed raspberries for garnish
Take three surefire hits and combine them in one for this decadent dessert
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Pre-heat the oven to 175°C and line a brownie tin with baking paper.
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Melt butter, chocolate and sugar in the microwave or over a double boiler until smooth and the sugar has dissolved. Cool for 10 minutes then stir in the eggs and vanilla then sift in the flour, cocoa and pinch of salt.
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Meanwhile, whisk cream cheese, sugar, cornflour and liqueur until smooth. Spoon ¾ of the chocolate brownie mix into the lined tin and spread out evenly then dollop on the cream cheese mixture, followed by the remaining chocolate mixture on top, then swirl together roughly using a knife or skewer to get the marble pattern.
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Bake for 35-45 minutes until just set. A skewer should be just slightly sticky when removed from the centre of the brownie, it will continue to cook a little more while cooling.
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Serve in bite-sized squares and garnish with summer berries and crushed raspberries.
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*Note: you can substitute the salted caramel liqueur for an orange & dark chocolate liqueur and add a little orange zest to the cream cheese mix. Or use a strawberries & cream liqueur and add a handful of fresh berries to the mix.
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