The original recipe is from Taste.com.au and my DD helped me convert it to TMX.
Ingredients
200g good quality dark chocolate
200g unsalted butter, softened
400g caster sugar (I used raw sugar)
5 eggs
110g plain flour, sifted
400g cream cheese
1 teaspoon vanilla extract or vanilla bean paste
120g fresh raspberries (I used frozen)
Method
1. Preheat oven to 170c. Grease and line a 20 x 30cm lamington pan.
2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly. (I am always nervous about melting chocolate in TMX, so if anybody does this successfully, please add method).
3. Cream butter and 250g of the sugar 35-45 secs speed 5.
4. Add 3 of the eggs, one at a time, 15 secs between each egg - speed 5.
5. Add melted chocolate 15 secs - speed 4.
6. Add flour 30 secs - interval speed.
7. Spread 3/4 of mixture into lined pan.
8. Clean bowl or if you have 2nd bowl beat cream cheese, remaining sugar, eggs and vanilla until smooth 20 secs - speed 4/5.
9. Spread over chocolate base.
10. Dollop remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke the raspberries into the top and bake in oven 40-45 minutes.
11. Set aside to cool, then cut into squares and serve.
If you only have one packet eg. 250g cream cheese it will still work, just use 2 eggs, 80g caster sugar and cook for 30mins. The brownie will just not be as high.
