I found one place selling raspberries cheaper than most places by about 30% and so, how could I resist but get one punnet. I made this on impulse after googling for something to do on a Sunday afternoon.
When the kids heard I was in the kitchen doing something, they ran in. Each asking me if they can help. With this being an easy bake, I agreed to let them help, all 3 of them. Lydia did the sifting and cream cheese mixture and Lyanne mixed the wet ingredients and helped with the final mixing. Not forgetting my boy with the raspberries. It was fun and enjoyable.
The original recipe was kind of large, so I reduced it into an 8 inch square brownie. Perfect for us who are not too gaga over brownies. Personally, I don’t take much chocolatey stuff. I do go for some nice good chocolatey stuff, but won’t binge on them, My younger 2 are crazy for this, but as usual I had to dig out the fruits from Lyanne’s portion.
My hubby said, the cake is still too sour for him. Ah well.. raspberries are always this way.
But it’s yummy yummy for me to have tart, sweet and the intense cocoa together.
|you want 2 slices in a go?|
Black and White Raspberry Slice
Souce: Kraft with some adaptations
Cream Cheese Mixture
63g Cream Cheese, softened
2 Tbsp caster sugar
1/2 egg, lightly beaten
50gm white chocolate chips
95gm plain flour
3/4 tsp bicarbonate of soda
125gm caster sugar
75gm butter, melted
1/4 cup milk
1/2 Tbsp vinegar
1 egg, extra, lightly beaten
1/2 tsp vanilla essence
1. Preheat oven to 160(fan)/180C. Fully line an 8 inch shallow square pan with baking paper (make sure got overlaps)
2. Prepare wet ingredients. Mix milk with vinegar. Let it sit for 1 minute then mix with the rest of the ingredients. Set aside.
3. Prepare dry ingredients. Sift flour, cocoa powder and soda bicarb together. Then mix with sugar. Set aside.
4. Prepare cream cheese mixture. Mix softened cream cheese with sugar until smooth and lump free, then mix in eggs until smooth. Put in white chocolate chips and mix. Set aside.
5. Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir until no lumps are seen. (Be quick and gentle). Don’t over stir. Pour this into the lined pan.
6. Dot the cream cheese mixture over the batter in pan. Use a knife and draw swirls on the batter.
7. Put raspberries onto the batter, gently pushing them in.
8. Bake for 35 minutes or until toothpick is slightly wet. (If you prefer it to be fudgy like me 🙂
9. Cool in pan for 15 minutes, lift up and cool until warm (you can wait for it to cool totally). Slice and serve.