Thursday, May 1, 2014

Raspberry Cheesecake Brownies

A delicious fudgy brownie with a raspberry cheesecake swirled in the delicious batter, then they have a pretty pink color that pops then topped with fresh raspberries on top to make they beauties even better. Raspberry season is coming up and I cant wait to go pick some so I can make this recipe all summer long.  This recipe calls for a large glass of fresh milk. I have fell in love with this recipe since I found it. I would defiantly make the homemade version of the brownie recipe..So good!!


For The Homemade Fudge Brownies:

  • 1/2 cup unsalted butter
  • 8 ounces coarsely chopped semi-sweet chocolate
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Note* You may use a box brownie mix instead ( follow ingredients on the box and still bake in a 11x7 inch pan and then follow same directions)
 Raspberry Cheesecake Layer:

  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup  sugar
  • 1 egg yolk
  • 1/4 cup seedless raspberry preserves/jam
  • Fresh raspberries for topping
1. Preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides, spray with cooking spray, then set aside. 
2. Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
4. Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth - about 1 minute. If you'd like a pink cheesecake layer, add 2-3 drops of red food coloring to the cheesecake recipe.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Using a butter knife slide through the layers, creating a swirl pattern. Press a several raspberries into the top.
5. Bake brownies for 35-45 minutes, or until a toothpick comes out almost clean - which may be shorter or longer. Check with a toothpick, making sure it comes out clean, it can have a few crumbs but no batter. Cover the brownies after 20 minutes to avoid the top from browning too much. Allow brownies to cool completely before cutting into squares, at least 4 hours. I set mine on the counter for about 1 hour  then I placed in the refrigerator for about 2 hours. Brownies stay fresh stored in the refrigerator for 1 week.

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