Ruby Chocolate Cheesecake Brownies

Brownie base

• 75gr all-purpose flour
• 20gr cacao powder
• 3 eggs
• 175gr dark chocolate
• 120gr butter
• 200gr granulated sugar
• 2gr espresso powder
• 1tbsp vanilla
• ¼ tsp salt
• 10 fresh raspberries
  

Ruby Chocolate Cheesecake swirl

• 200gr cream cheese (room temperature)
• 40gr sugar
• 150gr ruby chocolate (melted)
• 1 egg
• 1tsp vanilla
  

Decoration:

• Melted ruby chocolate 
• Freeze-dried raspberries

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1. Preheat your oven to 160C and butter & line a square or brownie pan with parchment paper
2. In a small saucepan over medium-low heat, melt your butter. Pour the melted butter over the chocolate and let it sit to melt for one minute. After the minute, stir it all till fully combined, set aside to cool slightly
3. In a separate large bowl, whisk your sugar, vanilla and eggs until pale and fluffy (about 3 minutes) The whisking of your eggs until pale and fluffy will ensure that signature crackle on top
4. Switch over to a spatula, add your butter-chocolate mixture and fold that in
5. Add your flour, cacao, espresso powder and salt and fold in until just combined. Be careful not to overmix your batter here
6. Pour your brownie batter into your lined square or brownie pan and divide your raspberries on the batter. Slightly press them into the batter, not too far as they will then burn on the bottom of the pan
7. For the cheesecake swirl, in a medium bowl, whisk your cream cheese, vanilla and sugar until a smooth mix. Add your egg and whisk until just combined. Finally, fold in your melted ruby chocolate until a smooth batter
8. Spoon your cheesecake mixture in large dollops over your brownie batter and using a knife or a skewer, create a swirly pattern into your brownie
9. Bake for 20-25 minutes for a deliciousely fudgy brownie. Allow it to cool completely before decorating it with streaks of melted ruby chocolate and sprinkle on the freeze-dried raspberries. 
10. Slice into 9 large or 16 smaller brownie pieces and enjoy!