Additionally:
150 g fresh raspberries (or frozen, but previously thawed and drained)
Preparation:
Melt the chocolate and butter in a saucepan and set aside to cool.
Beat the eggs with the sugar until light and fluffy.
Add the cooled chocolate and butter and mix.
Add flour, cocoa and salt – combine gently with a spatula.
Pour the dough into a baking tin (approx. 20×20 cm) lined with baking paper.
Mix the cottage cheese with the egg, sugar, vanilla and starch until smooth (you can use a mixer).
Gently spread the cheese mixture over the brownie layer.
