This week is Chocolate week! Possibly the UK’s most decadent and indulgent celebration of all things chocolaty. There are tastings, film screenings, talks, open days and much more going on all over the country. To see what’s going on near you click here.

I have always loved chocolate and since my recent post on organic chocolate, I have been searching for a recipe to celebrate this week. I have perused all my fave blogs and food sites, and finally I found a divine brownie recipe from Dagmar at A Cat in The Kitchen. These are no ordinary brownies…

Raspberry Cheesecake Brownies

200 gram dark chocolate - organic if you can, it’s worth it!
200 gram butter, softened
220 gram + 130 gram caster sugar
5 eggs
110 gram plain flour - I used rice flour instead of plain and it worked really well.
400 gram cream cheese
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 rectangular pan - about 2.5cm deep
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 (mine went quite runny and I worried but once cooked, it had set perfectly).
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.

Yes, they are as delicious as they look!
Go make some now!!!

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