Mixed berry cheesecake brownies

Preparation Time 10 minutes
Cooking Time 65 minutes
Makes 24

Ingredients
* Melted butter, to grease
* 100g good-quality dark chocolate, chopped
* 125ml (1/2 cup) warm water
* 60g reduced-fat dairy 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 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
1. 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.
2. Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.
3. 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.
4. 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.

Source
Australian Good Taste - Page 146
Recipe by Sarah Hobbs