How to make
Preparation: Sprinkle the raspberries with the 2.1 oz (60 g) of sugar and leave them aside while you prepare the brownie mixture.
Toast the walnuts in a non greased pan briefly to release their aroma. Chop them with a sharp knife into relatively small pieces.
Melt the chocolate over low heat in a water bath and add the butter in pieces. Once it has melted and you have a smooth mixture, remove it from heat and leave it to cool slightly.
Beat the three eggs with the sugar and add the flour sifted with baking powder in parts. Put the walnuts, vanilla sugar and pour the chocolate with the butter. Mix, until a homogeneous mixture is obtained.
In a separate bowl, put the cream cheese, raspberries (mash them beforehand with the back of a spoon), starch and crack the egg. Beat with a mixer.
Line a baking pan with baking paper or grease and flour the bottom and sides. Pour the chocolate mixture and pour the raspberry mixture evenly on top. Using a thin kitchen utensil, make circular motions to combine the two mixtures and create iridescent shapes as much as possible.
Put it in an oven heated to 200°C (lower resistor wire only) and immediately reduce to 360°F (180°C). Bake for 40 minutes, then leave it to cool and remove it from the mold.
Serve the brownie chilled or hot (warmed in the microwave) and garnished with a scoop of ice cream. Decorate as desired with grated chocolate, fresh raspberries or cocoa powder.
Enjoy!
