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1
Preheat the oven to 180C/gas mark 4.
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2
Grease and line a 20cm square brownie tin.
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3
To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
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4
Stir until completely melted and combined.
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5
Remove from the heat and set aside to cool.
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6
Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth.
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7
Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate.
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8
Blend together until you create a shiny chocolatey mixture.
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9
pour this into the prepared tin.
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10
Next make the cheesecake mixture.
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11
Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy.
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12
Pour this carefully over the brownie mix, trying to create an even layer.
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13
Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect.
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14
Drop the raspberries into the tray.
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15
Try to ensure that the raspberries are almost fully pushed into the mixture.
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16
Bake for about 35-40 minutes.
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17
After 30 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer.
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18
Leave to cool in the tin, covered with foil.
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19
Once cooled, take the yummy brownies out of the tin, cut into 16 pieces and serve to your lucky guests.
