Thursday, February 14, 2008

Mixed Berry Cheesecake Brownies

Ingredients - serves 24 - 3 points per serve

  • Melted butter, to grease
  • 100g good-quality dark chocolate, chopped
  • 125ml (1/2 cup) warm water
  • 60g flora ultra light margarine spread
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 1 x 250g pkt extra light cream cheese
  • 240g (1 cup) low-fat ricotta
  • 55g (1/4 cup) caster sugar
  • 1 egg, extra, lightly whisked
  • 1 x 300g pkt frozen mixed berries (Sara Lee brand)


  • Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease. Combine the chocolate, water and dairy spread in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the brown sugar and stir to combine. Set aside for 5 minutes to cool.

  • Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.

  • Use an electric beater to beat cream cheese, ricotta, caster sugar and extra egg in a bowl until smooth. Stir in half the berries. Pour the cream-cheese mixture over the chocolate mixture and sprinkle with the remaining berries.

  • Bake in oven for 50-60 minutes or until topping is set. Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely. Cut into 24 pieces to serve.