We’ve merged two favourites and given them a healthy makeover that will have your taste buds begging for more.
- 185ml (3/4 cup) unsweetened apple sauce
- 2 eggs
- 1/3 cup cocoa powder
- 3/4 cup self-raising flour
- 1/2 cup brown sugar
- 1/3 cup dark chocolate chips
- 250g light cream cheese, at room temperature
- 125g low-fat ricotta
- 1/4 cup caster sugar
- 120g punnet raspberries
Step 1 Preheat oven to 180°C. Lightly grease and line base and sides of a 20x20cm square tin with baking paper, leaving paper hanging over edge at two sides.
Step 2 Place apple sauce into a bowl and break in an egg. Whisk to combine. Sift cocoa and flour into bowl. Add sugar and mix until just combined. (Don’t over-mix as this will toughen the brownies.) Gently fold in chocolate chips. Spoon mixture into base of prepared tin, smoothing the surface. Set aside.
Step 3 Place cream cheese, ricotta and caster sugar into a large bowl and beat with an electric mixer until smooth. Add remaining egg and beat to combine. Carefully pour cheesecake mixture over chocolate base. Scatter raspberries evenly over top, gently pressing into mixture.
Step 4 Bake for 40 minutes or until golden brown and topping is set. Leave to cool slightly in the tin for about 10 minutes. Remove brownies from tin and let cool completely. Cut into squares. Serve with extra fresh raspberries, if desired. – Healthyfoodguide