- 250 g Philadelphia cream cheese, (block)
- 75 g raw sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 135 g frozen raspberries
- 250 g Butter, chopped
- 100 g cocoa powder
- 220 g raw sugar
- 240 g raspberry jam
- 4 large eggs
- 1 tsp vanilla extract
- 180 g flour
- 1/4 tsp baking soda
Preheat oven to 160 degrees celcius fan forced. Grease a 20 x 30 lamington pan.
Prepare Swirl Topping
Grind the sugar for 20 sec on speed 9. Add cream cheese, egg and vanilla and mix for 20 sec on speed 4-5. Set aside.
Prepare Brownie Batter
In a clean TM bowl add the butter and cocoa and cook for 2 min at 100 degrees, speed 2. Add sugar, jam, vanilla and eggs and mix for 20 sec on speed 4. Add flour and baking soda and combine for 20 sec on Interval setting.
Pour batter into dish and smooth the top. Spoon large dollops of the cream cheese topping evenly over the batter, and swirl in with a knife.
Evenly sprinkle the raspberries over the top. Bake for 30-35 min, or until skewer comes out clean with a few moist crumbs attached. Cool completely in pan on wire rack and try not to eat the whole thing in one go.....
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.