Raspberry and Cream Chocolate Brownie

Serves: 6

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 200 gram(s) butter, plus extra to grease
• 150 gram(s) each Bournville and dark chocolate, such as Green & Black's Dark 70%, chopped
• 4 medium eggs
• 150 gram(s) light muscovado sugar
• 125 gram(s) plus 1tbsp self-raising flour, sifted
• 125 gram(s) curd cheese or cream cheese
• 2 tablespoon(s) raspberry jam

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Grease and line a 23cm (9in) square tin with greaseproof paper. Put chocolates and butter into a bowl over a pan of simmering water, stirring to combine. When they're melted, take off the heat and set aside to cool.
2. In a bowl, whisk three of the eggs and all but 1tsp of the sugar together with an electric hand whisk until thick and moussey. Fold in the cooled chocolate mixture and all but the 1tbsp of the flour, then pour into the prepared tin.
3. Put cheese into a bowl with remaining egg and the 1tsp sugar and the 1tbsp flour. Mix well to combine.
4. Place dollops of the cheese mixture randomly over the surface, then top each with a teaspoonful of the raspberry jam. Use a skewer to marble the cheese, jam and brownie mixture together. Bake for 25-30min. Remove from the oven and leave to cool in the tin for 10min, then lift out the brownie and cool completely on a rack. Cut into wedges and serve with a dollop of crème fraîche.
5. Makes 10 brownies.

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