110 g / 4 oz dark vegan chocolate

Minimum 70% cocoa solids), chopped

85 g / 3 oz/ ¾ cup unsweetened cocoa

Peer sifted

225 g / 8 oz / 1 cup vegan butter

450 g/ 1 lb / 2 ½ cups light brown sugar

4 vegan eggs

110 g / 4 oz /. 1 cup self-raising gluten free flour (optional)

100 g/ 3 ½ oz / 2/3 cup raspberries


200 g/ 7 oz/ ¾ cup Vegan cream cheese

50 ml / 1 ¾ fl.oz / ¼ cup castor

Super fine sugar

50 ml / 1 ¾ cup vegan sour cream

1 vegan egg

1 tsp vanilla extract

2 tsp plain gluten free (all purpose) flour (optional)


1.Preheat the oven to 160°C (140° C fan) / 225f / Gas 3 and oil and line a 20 cm x30 cm (8 in x 12 in) brownie tin.

2. Melt the chocolate, cocoa and butter together in a saucepan, then leave to cool a little

3. Whisk sugar and egg together with electric whisk for 3 minutes or until very light and creamy. Pour in the chocolate mixture and sieve over the flour, then fold everything together.

4. To make cheesecake layer, whisk all the ingredients together until smooth.

5. Scrape half of the brownie mixture into the prepared tin, then dot over the cheesecake mixture. Swirl it through with a skewer, then the raspberries and pressed them down into the mixture.

6. Bake for 35 minutes or until the outside is set, but the centre is still quite soft. Leave the brownie to cool completely before cutting into 12 squares.

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