RASPBERRY AND WHITE CHOCOLATE CREAM CHEESE BROWNIES

Topping
500 grams  cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

1 pkt betty crocker fudge brownie mix
(or your fave brownie recipe)

600 grams frozen raspberries, thawed and drained

100 grams white chocolate, grated

preheat oven to 180 c.
grease and line bottom of a 9 x 13 oven proof dish with baking paper extended over ends.

topping:

with an electric mixer, beat together cream cheese and sugar till smooth.  add egg and vanilla beat till well combined. put aside.

Brownie:

make brownies as per directions on packet.

spoon brownie mixture into dish.

cover brownie mix with topping then cover topping with the raspberries.

cook 45-50 minutes or until brownie edges begin to pull away from the sides. should still wobble slightly in centre.

remove from oven and immediately sprinkle the white chocolate over the raspberries.

cool in dish on wire rack. When cooled, refrigerate for at least 4 hours before cutting.

cut into squares and serve.

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