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Raspberry and white chocolate celebration brownies

Raspberry and white chocolate celebration brownies Cover ecipe

Makes 16 Prep Get ahead

Makes 16 Prep 15 mins Total time 1 hr 5 mins, plus cooling Get ahead Make a day ahead; store in an airtight container

100g dark chocolate, in pieces 100g soft butter 200g light muscovado sugar 2 large eggs, lightly beaten 100g plain flour 100g white chocolate, roughly chopped 150g raspberries For the cheesecake mixture

1 large egg 200g cream cheese 50g granulated sugar 1 tbsp plain flour

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1 Preheat the oven to 180°C, fan 160°C, gas 4. Grease an

18cm square cake tin and line it with baking paper. 2 Put the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Melt gently, stirring now and then. Cool slightly. 3 Beat the butter and sugar in an electric mixer. Add the eggs, a little at a time, and continue mixing. Tip in the flour, add the melted dark chocolate and a pinch of salt; mix to combine. 4 Fold in the chopped white chocolate and 125g of the raspberries. 5 In a bowl, whisk together all the ingredients for the cheesecake mixture. 6 Tip half of the chocolate brownie mixture into the prepared tin and spread it out evenly. 7 Add half of the cheesecake mixture to the brownie base in blobs. Gently swirl together using a skewer. 8 Spread over the remaining brownie mixture, then swirl in the rest of the cheesecake mixture. 9 Bake the brownies for 50 minutes. Leave to cool in the tin before cutting into squares. Decorate with the remaining raspberries.

■ 268cals; 16g fat (10g sat fat); 4g protein;

1g fibre; 27g carbs; 23g total sugars; 0.3g salt

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