This is one of those recipes that people will ask you for once they taste the bars. Or else you will just be begged to make them again! As well as being the perfect baked treat for 4 o'clock tea, they also make for an impressive dessert once dusted with icing sugar and topped with some fresh berries.

Ingredients

This is one of those recipes that people will ask you for once they taste the bars. Or else you will just be begged to make them again! As well as being the perfect baked treat for 4 o’clock tea, they also make for an impressive dessert once dusted with icing sugar and topped with some fresh berries.

Makes: 12

1st Mix:

  • 75g (2 ½ oz) butter
  • 200g (7oz) white chocolate, chopped
  • 125g (5oz) demerera sugar
  • 3 eggs
  • 175g (6oz) Self Raising Flour
  • 2nd Mix:
  • 250g (9oz) cream cheese
  • 65g (2oz) sugar
  • 1 egg yolk
  • 1 tsp vanilla essence
  • 12 oz raspberries (frozen are fine)

Line a 28x20cm tin with baking parchment. Preheat the oven to 190C.

Melt the chocolate with the butter in a heatproof bowl over a pan of simmering water.

Beat the sugar, eggs and flour together. Stir in the melted chocolate mix

Pour into the tin.

Next beat the cream cheese with the sugar, egg yolk and vanilla.

Spoon over the chocolate mix. Marble the two mixes together with the back of a spoon.

Bake for 20 minutes.

Scatter the berries over the top, press some gentley into the batter.

Bake for a further 25 minutes until set.

Cool in the tin before cutting into squares.

Method

  1. Line a 28x20cm tin with baking parchment. Preheat the oven to 190C.
  2. Melt the chocolate with the butter in a heatproof bowl over a pan of simmering water.
  3. Beat the sugar, eggs, and flour together. Stir in the melted chocolate mix
  4. Pour into the tin.
  5. Next beat the cream cheese with the sugar, egg yolk and vanilla.
  6. Spoon over the chocolate mix. Marble the two mixes together with the back of a spoon.
  7. Bake for 20 minutes.
  8. Scatter the berries over the top, press some gently into the batter.
  9. Bake for a further 25 minutes until set.
  10. Cool in the tin before cutting into squares.