Vampire Killers

Vampire Killers

These Vampire Killers are gluten-free triple chocolate and raspberry cheesecake brownies. They’re moist and richly flavoured squares of yumminess.

How exactly are they vampires killers?

Well, you see … they were meant to be vampire kisses but hearts are little easier to shape than pursed lips. A little. To be honest, cake decorating is not my strongest skill.

vampire killers - triple chocolate raspberry cheesecake brownies
I did the best I could, in fairness.

Also it’s a little known fact that many vampires are allergic to chocolate. Oh, you never heard that? Well, it’s true. And don’t even mention the word raspberry around them.

Ingredients for the raspberry ganache
Ingredients for the raspberry ganache – frozen raspberries, icing sugar, a little lemon juice, a little vanilla extra and unsalted butter
cream cheese topping ingredients
Sugar, cream cheese, egg, raspberries, vanilla extract, dark chocolate
ingredients for the triple chocolate raspberry brownies
Dark, milk and white chocolate, raspberries, salted butter, cocoa, eggs, vanilla extract, gluten-free white flour, ground almonds, dark brown sugar, caster sugar and a shot of espresso.

Vampire Killers

Makes 4 - 6

Vampire Killers


    For the raspberry ganache
  • 100g frozen raspberries
  • 40g icing sugar
  • a tiny squeeze of fresh lemon juice
  • 50g unsalted butter, cubed
  • a few drops of vanilla extract
  • For the cheesecake topping
  • 165g cream cheese
  • 40g sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Raspberries
  • 70% dark chocolate, roughly chopped
  • For the triple chocolate and raspberry brownies
  • 95g salted butter
  • 100g caster sugar
  • 45g brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 20g cocoa powder
  • 35g gluten-free plain flour
  • 1 tsp ground almonds
  • 30g dark chocolate
  • Shot of espresso
  • a few raspberries
  • 3 - 4 squares of milk chocolate, roughly chopped
  • 2 - 3 squares of white chocolate, roughly chopped


    To make the raspberry ganache
  1. Heat the raspberries in a saucepan on a low - mid heat. As they start to melt keep breaking them up with a wooden spoon until you have a soupy-seedy mix.
  2. Place a sieve over another saucepan and pour the soupy-seedy raspberry mix into the sieve. Push it through with a wooden spoon until you have got as much raspberry juice from the mix as possible.
  3. Remove the sieve from the pan and place over a low-mid heat. Add in a tiny squeeze of fresh lemon to freshen up the raspberry flavour.
  4. Add in the unsalted butter and mix around as it melts.
  5. When the butter has melted, stir in the icing sugar. Keep stirring. The mix will reduce to a jam-like consistency. Stir in a drop or two of vanilla extract.
  6. Remove from the heat. when it is cool enough place the pan in the fridge to cool further.
  7. To make the cheesecake topping
  8. Place the cream cheese, sugar, vanilla extract and egg into a deep bowl and beat until well combined.
  9. Gently mix in the raspberries and chopped dark chocolate.
  10. To make the triple chocolate and raspberry brownies
  11. Beat the brown sugar, caster sugar and salted butter together in deep bowl.
  12. Next beat in the eggs.
  13. Sift in the gluten-free white flour, cocoa and ground almonds, and mix in well.
  14. Beat in the shot of the espresso.
  15. Next melt the 70% dark chocolate in the microwave in a small bowl or cup. Melt on full power for 30 seconds, stir around, if it hasn't all melted melt for another 30 seconds, stir and if it hasn't all melted repeat.
  16. Stir the melted chocolate and the vanilla extract into the brownie mix.
  17. Gently mix in the raspberries and the chopped white and milk chocolate.
  18. To assemble and bake
  19. Grease a 20cm square baking tin and heat the oven to 180C.
  20. Pour and scrape in the brownie mix into the greased tin.
  21. The cream cheese topping is very liquid so spoon the raspberries and chocolate from the mix on top of the brownie mix.
  22. Pour over the rest the cream cheese topping and gently mix in a little of it into the brownie mix.
  23. Bake in the oven for 30 minutes or so.
  24. Remove from the oven and allow to cool completely.
  25. Cut into 4 or 6 slices. Top each slice with a heart of raspberry ganache - or a blob. Blobs taste good too.
  26. Push a stake of white chocolate through each heart - or blob.
  27. Enjoy slayers!

brownies assembled and ready for the oven
I very roughly mixed some of the cream cheese topping into the brownie mixture
brownies out of the oven
Out of the oven and smelling great.
Dark, different and delicious - yummy vampire killers
Dark, different and delicious – yummy vampire killers.
happy halloween vampire killers
Hey there vampire killers – have a great hallowe’en!