These delicious raspberry cheesecake brownies have a delicious Easter twist with a scattering of Mini Eggs.
Heat the oven to 180°c. Put the butter and chocolate in a microwave proof bowl, melt and stir every 30 seconds until you have a thick, shiny sauce. Set aside to come down to room temperature.
In another large bowl with an electric whisk beat the eggs and sugar until pale and creamy.
Gently fold the melted chocolate and butter into the whisked eggs. Don't over mix or you'll knock all the air out of the fluffy eggs. Fold in the flour, cocoa, salt and half the Mini Eggs. Pour into a 21cm x 31cm baking tray lined with parchment and spread out into an even layer.
In a separate bowl, beat the cream cheese, remaining sugar egg and peanut butter until smooth, then swirl over the chocolate brownie base. Sprinkle the raspberries and remaining Mini Eggs on top. Push these in to the mix slightly.
Bake for about 20 minutes, until the top is crisp and the middle still has a slight wobble and is gooey inside: check after 18 minutes. The brownies may seem a bit undercooked at first, but they will firm up as they cool down. Enjoy warm or cold.