Raspberry Cheesecake Brownies

Preparation

1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease an 18cm x 28cm rectangular tin and line the base and sides with baking paper.
2. Push 70g of the raspberries through a fine-holed sieve to make a purée. Discard the seeds. In a small bowl, beat the soft cheese with the separated egg yolk and maple syrup until smooth. Set both aside.
3. Tip the cake mix into a bowl. Add the whole egg and remaining egg white, melted butter and milk and mix with a wooden spoon until smooth and thick. Spread the mixture evenly in the prepared tin.
4. Using the back of a small teaspoon, press about 12-15 dips into the mixture. Drop dollops of the soft cheese mixture into and around the dips, then drizzle over the raspberry purée. Use the tip of a knife to lightly swirl both through the mixture. Scatter over the remaining whole raspberries, pressing down gently.
5. Bake for 30-40 minutes or until just firm to the touch (see Tips). Leave to cool completely in the tin (about 1 hour 20 minutes). Lift the brownie from the tin using the baking paper. Cut into 15 squares.

Tips

• Check the brownie after 30 minutes baking time – the centre should be only just set. Once cooled and cut you’ll get firmer brownies cut from around the edge of the tin and sticky and fudgy ones cut from the centre.
• The brownies will keep in the fridge for 2-3 days. Or freeze for up to one month.