What you need
- 125 g PHILADELPHIA Cream Cheese, softened
- 1/4 cup caster sugar
- 1 egg, lightly beaten
- 1/4 cup white baking chocolate chips
- 1-1/2 cups flour
- 1-1/4 cups caster sugar, extra
- 1/2 cup cocoa
- 1-1/2 teaspoons bicarbonate of soda
- 150 g butter, melted
- 1/2 cup milk
- 1 tablespoon vinegar
- 2 eggs, extra, lightly beaten
- 1 teaspoon vanilla essence
- 200 g frozen raspberries
How to make it
BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in the egg then stir through the white chocolate chips.
SIFT the flour, extra sugar, cocoa and bicarb soda into a mixing bowl. Combine the butter, milk, vinegar, extra eggs and vanilla then stir into the dry ingredients until combined.
POUR the mixture into a greased and paper lined 30cm x 25cm slice pan. Dot the top with spoonfuls of the PHILLY mixture and swirl through gently with a knife. Lightly press the raspberries over the top. Bake in a moderate oven 180°C for 40–45 minutes or until cooked. Allow to cool on a wire rack for 10 minutes before removing from the pan. Cool then cut into squares. Serve as required.