RASPBERRY CHEESECAKE BROWNIES

Raspberry Cheesecake Brownies:Butter with a side of bread


These scrumptious, gooey brownies are the perfect treat. But, be careful, you can’t just stop at one!!

RASBPERRY CHEESECAKE BROWNIES
Recipe adapted from the book Sweet Eats by Rose Dunnington

Ingredients:

  •  1 1/2 sticks (3/4 cup) butter
  • 4 ounces unsweetened baking chocolate
  • 2 1/2 cups sugar, divided
  • 3 eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 8 ounce package cream cheese, softened to room temperature (this is important)
  • 1 teaspoon vanilla
  • 14-ounce can of red raspberries in juice, drained*

*The original recipe says to use tart red cherries, but I don’t like cherries so I chose raspberries. You can use either, or some other berries.

Preheat the oven to 350F. Microwave the  butter and chocolate together in a microwave safe bowl for 2 minutes on high. Remove from the microwave and stir until the chocolate is melted and has  blended well with the butter.

Add 2 cups of sugar and the eggs to the heated chocolate mixture. Stir until well combined. Then stir in the flour and salt. Set this bowl aside.

In another bowl, combine the cream cheese, 1/2 cup of sugar, and the vanilla extract. This is a little tough to do by hand which is why it needs to be softened to room temperature. If your cheese isn’t softened, you can microwave it for 10 seconds to help. Small cream cheese lumps are no big deal.

Spread the chocolate mixture on the bottom of a 9×13 baking dish. Dollop spoonfuls of the cream cheese mixture on top of the chocolate. You may not end up using all of the cream cheese mixture, and that’s totally fine. Add the drained raspberries right on top. I didn’t use all the raspberries.

It should look something like this:

Raspberry Cheesecake Brownies:Butter with a side of bread

Then, using the pointy end of a skewer, or something like it, swirl through the three layers to create the marbled look. Something like this:

Raspberry Cheesecake Brownies:Butter with a side of bread
Bake 35 to 40 minutes if you use cherries, bake for 45 minutes if you use the raspberries. Use oven mitts to remove the baking dish from the oven. Let it cool completely before cutting and serving the brownies.
Makes approximately 15 brownies.
Now, that you’ve read the whole recipe, here’s a little cheat. If you don’t want to make the chocolate brownie portion, just buy a box of your favorite brownie mix and make that. You can use that and put the cheesecake topping and raspberries on top. Bake it for 5-10 minutes more than the box mix directions say.
Raspberry Cheesecake Brownies:Butter with a side of bread

RASPBERRY CHEESECAKE BROWNIES
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
  • 1½ sticks (3/4 cup) butter
  • 4 ounces unsweetened baking chocolate
  • 2½ cups sugar, divided
  • 3 eggs
  • 1½ cups flour
  • ¼ teaspoon salt
  • 8 ounce package cream cheese, softened to room temperature
  • 1 teaspoon vanilla
  • 14-ounce can of red raspberries in juice, drained
Instructions
  1. Preheat the oven to 350 F.
  2. Microwave the butter and chocolate together in a microwave safe bowl for 2 minutes on high. Remove from the microwave and stir until the chocolate is melted and has blended well with the butter.
  3. Add 2 cups of sugar and the eggs to the heated chocolate mixture.
  4. Stir until well combined. Then stir in the flour and salt.
  5. Set this bowl aside.
  6. In another bowl, combine the cream cheese, ½ cup of sugar, and the vanilla extract.
  7. Spread the chocolate mixture on the bottom of a 9×13 baking dish.
  8. Dollop spoonfuls of the cream cheese mixture on top of the chocolate.
  9. Add the drained raspberries right on top.
  10. Then, using the pointy end of a skewer swirl through the three layers to create the marbled look.
  11. Bake 35 to 40 minutes if you use cherries, bake for 45 minutes if you use the raspberries.
  12. Use oven mitts to remove the baking dish from the oven.
  13. Let it cool completely before cutting and serving the brownies.
  14. Makes approximately 15 brownies.
  15. Now, that you’ve read the whole recipe, here’s a little cheat. If you don’t want to make the chocolate brownie portion, just buy a box of your favorite brownie mix and make that. You can use that and put the cheesecake topping and raspberries on top.
  16. Bake it for 5-10 minutes more than the box mix directions say.

9 COMMENTS

  1. You could – it could make the brownies a little dry and harder to swirl the raspberries around but I'm sure if you placed them all over it should be fine.

  2. Yes, they will need to be stored in the refrigerator. Expect them to stick to each other if you are storing them on top of each other. It may be beneficial to add a layer of parchment paper in between the layers of brownies. Enjoy!!

  3. You guys are absolutely amazing!!! Certainly you must do more with these super-wonderful recipes than offer them on line — like run a bakery. As a professional portrait photographer, Jessica you need a better family portrait and portrait of yourself. I’m from Boston, and wish I could tell you of the most well-known portrait photography studio in Utah, but I can’t remember the name. It’s probably the only studio in Utah that leads tours of Italy for photographers. Once I think of it, I’ll drop you a line. In any case, I’m sure there are many great portrait photographers near you. Although visiting Utah is on my bucket list, I have no immediate plans to visit otherwise I’d offer to create a portrait of you and your family free of charge for use on your website. In any case, thank you so very much for sharing your very special artistry with the rest of us. Jim

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