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)

Method

• 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.