Raspberry cheesecake brownies

Preheat the oven to 160°C. Line a 27 x 18cm slice pan with baking paper. Put the chocolate and butter in a medium heatproof bowl over a saucepan of barely simmering water. Stir until just melted, then remove the bowl from heat. Beat in 200g of the sugar and 3 of the eggs.

Sift flour and cocoa together, then beat into butter mixture. Spoon mixture into prepared pan.

Put cream cheese, vanilla, remaining sugar and remaining eggs in a medium bowl and whip until smooth. Spoon over chocolate base. Scatter raspberries over the top, then bake for 40 minutes or until just firm. Cool completely on wire racks. Dust with icing sugar, slice and serve. l the time, or is it more responsible to prevent them from roaming outside and potentially harming wildlife? Share your thoughts and experiences!