RASPBERRY PEANUT SHEESECAKE BROWNIES
Everyone needs something a bit decadent at times - and there is nothing more fabulous than these Raspberry & Peanut Butter Sheesecake Brownies, using our own Original Sheese Spread.
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- Prep Time
- 15 minutes
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- Cook Time
- 30 minutes
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- Serving
- 9 - 12
Ingredients
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For the brownies
- 2 large bananas
- 150ml almond milk
- 50ml maple syrup
- 50ml oil
- 30g cacao or cocoa powder
- 150g flour of choice
- 50g sweetener of choice
- 1 teaspoon baking powder
- 1 x tub Sheese Original Spread
- 50ml almond milk
- 50ml maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons smooth peanut butter
- 75g frozen raspberries
For the Sheesecake
Directions
- Preheat the oven to 180C and grease and line a 9x9in baking tin.
- First place all of the brownie ingredients into a blender and process until quite thick and smooth.
- Spread this into the base of the tin to cover and set aside.
- Next blend the Sheese Spread, almond milk, maple syrup and vanilla then pour this over the brownie base.
- Drizzle over peanut butter and scatter over the frozen raspberries. Bake for 30 - 40 minutes until firmed up then leave to cool completely.
- Cut into 9-12 bars then enjoy - keep in the fridge!
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