Saturday is my favorite day of the weekend. You can sleep in and know that there is still one more sleep in till you have to face the music of being at work again. So what could possibly make my Saturday better? .... chocolate of course!

I tore this recipe out of a magazine a while ago and dug it out just recently. Since it had frozen raspberries and I had some left over from my raspberry mousse, I thought I would use the leftover raspberries and give this recipe a go. I also wanted to bake something to try out my new camera, so I hope you enjoy the photos.


My aunty traditionally makes her brownies with walnuts and sometimes cranberries so I thought this one with white chocolate chunks and raspberries might be a nice change.

They taste very nice when they are warm and straight out of the oven. I think if you served them with a scoop of ice-cream it would be a nice dessert at a dinner party.
I'll be keeping this recipe on file for future baking adventures.

I made these on Saturday for some of my favorite people, and they went down a treat! If you are going to make the lemon slice, i suggest making it the day before as the base has time to soften a little and soak up some of that yummy lemon flavour!

Lemon Slice
By Donna Hay

1/2 cup caster sugar
1 1/4 cups plain flour
120g butter
1 tablespoon milk
topping
1 1/2 tablespoons cornflour
2/3 cup cream
6 eggs
1 3/4 cups caster sugar
1 1/2 tablespoons finely grated lemon rind
3/4 cup lemon juice

Preheat the oven to 170 degrees celsius. Process the sugar, flour, butter and milk in a food processor until the mixer comes together. Press into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 25 mins or until golden brown.
To make the topping, whisk together the cornflour and 2 tablespoons of the cream until a smooth paste forms. Whisk in the remaining cream, then the eggs, sugar, lemon rind and lemon juice. Place in a saucepan over low heat and cook, whisking for 6 mins or until mixture thickens slightly. Pour over the base and bake for 5 mins or until the topping is just set. Cool in the tin. Cut into slices. Makes 24 slices.

I sifted some icing sugar over the top to make them a bit more mouth watering!


Chocolate Cheesecake Brownie
By Donna Hay

185g butter, melted
1/4 cup cocoa powder, sifted
1 cup caster sugar
2 eggs
1 cup plain flour (sifted)

cheesecake
285g cream cheese, softened and chopped
4 1/2 tablespoons caster sugar
2 eggs

Preheat the oven to 160 degrees celsius. Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth. Spoon into a 20cm square slice tin lined with non-stick baking paper.
To make the cheesecake, process the cream cheese, sugar, and eggs in a food processor until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife. Bake for 45-50 mins or until set. Cool in the tin. Cut into slices. Makes 16 slices.

I only used 250g of cream cheese and it tasted fine! A bit of sifted icing sugar over the top is optional.