Name: Brownies meet cheesecake in this delish sweet treat
Ingredients: Softened unsalted butter, for the pan; 200g (1⅓ cups) dark chocolate, chopped; 200g (¾ cup) unsalted butter, at room temperature; 400g (1¾ cups) white sugar; 5 large eggs, at room temperature; 115g (¾ cup) plain flour; 400g (1⅔ cups) cream cheese, at room temperature and cut into small pieces; 1 tsp vanilla extract; 120g (1 cup) raspberries, fresh or frozen (not thawed)

These are the brownies you make when ordinary chocolate brownies just won’t do. Rich, fudgy chocolate meets a silky cheesecake layer, all rippled together with tart, juicy raspberries for the ultimate sweet-tangy bite. The raspberry-studded top makes them look as irresistible as they taste and that dramatic swirl practically begs to be photographed. Cut into squares, chill until perfectly fudgy, and try not to eat one straight from the pan before you served them to your guests!

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Ingredients

Softened unsalted butter, for the pan

200g (1⅓ cups) dark chocolate, chopped

200g (¾ cup) unsalted butter, at room temperature

400g (1¾ cups) white sugar

5 large eggs, at room temperature

115g (¾ cup) plain flour

400g (1⅔ cups) cream cheese, at room temperature and cut into small pieces

1 tsp vanilla extract

120g (1 cup) raspberries, fresh or frozen (not thawed)

Method

Set a rack in the middle of the oven and preheat to 180°C. Lightly butter a 23cm x 33cm metal baking pan, then line with baking paper, leaving 2.5cm hanging over the sides.

Fill a medium saucepan with about 2.5cm of water and bring to a simmer over medium-low heat. Add chocolate to a large heatproof bowl and set it over the saucepan of simmering water, making sure the water does not touch the bottom of the bowl. Warm the chocolate, stirring occasionally, until melted. Remove the bowl and carefully wipe any condensation from the bottom. Set aside to cool.

In a stand mixer with the paddle, beat the butter and 200g (1 cup) of the sugar on medium-high speed, scraping the bottom and sides of the bowl as needed until pale and fluffy, about 2 minutes. Scrape the bowl, then add 3 of the eggs, one at a time, and beat, scraping the bowl between each addition until fully incorporated. Add the cooled chocolate and mix on low speed until fully incorporated.

Slowly add the flour, gently folding with a rubber spatula until there are no streaks. The batter will be quite thick.

Spread about three-quarters of the batter in the prepared pan, smoothing the top. Set the rest aside.

In the clean bowl of a stand mixer fitted with a clean paddle, beat cream cheese and the remaining 200g (1 cup) sugar on medium-high speed until it has the texture of whipped cream cheese, about 2 minutes. Scrape the bowl, then add the remaining 2 eggs and the vanilla and beat, scraping the bowl as needed until smooth, about 1 minute.

Spread mixture over the batter in the pan, smoothing the top but maintaining the distinct layers. Dollop the reserved chocolate batter over the cream cheese mixture and use
a fork to swirl together. Push the raspberries into the top.

Bake until a skewer inserted in the centre comes out mostly clean with a few moist crumbs, 45 to 50 minutes.

Cool completely in the pan on a wire rack. Wiggle the baking paper to release brownies from the pan, then use it to lift brownies to a cutting board. Cut into squares to serve. Brownies keep in an airtight container in the fridge for up to 5 days, or can be wrapped and frozen for up to 2 months.

_{This is an edited extract from ‘Cake From Lucie’ by Lucie Franc de Ferriere, published by Hardie Grant, $50.}

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Recipe Lucie Franc de Ferriere Baker

Lucie Franc de Ferriere is the founder and head baker of From Lucie, the cult New York City bakery celebrated for its elegant, flower-adorned cakes and refined, French-inspired desserts. Born and raised in Southern France, Lucie draws on her countryside roots and artistic background to create bakes as beautiful as they are flavourful. Her cakes have won a devoted following – including celebrity fans such as Lorde and Harry Styles – and her first book, Cake from Lucie, captures the charm, creativity and romance that define her work.

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Recipe Lauren Salkeld Food writer and editor

Lauren Salkeld is a New York City–based writer and editor. After studying pastry at the French Culinary Institute, she spent a decade working for food magazines and websites, including Bon Appétit and Epicurious. She now uses her culinary and editorial background to help chefs and food personalities share their recipes and stories, by writing and editing cookbooks. Lauren has worked on numerous high-profile cookbook projects, including co-authoring Maman: The Cookbook with Elisa Marshall and Benjamin Sormonte and editing Meike Peters’ award–winning Eat in My Kitchen. She’s also worked with numerous international authors, including Hetty McKinnon, Melissa Forti, Kille Enna, Sarah Glover, and Nevada Berg, and was the recipe tester and editor for The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini.

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