Nuthin’ says “fix my sweet-tooth fast” like chocolate, cream cheese and fresh raspberries! This recipe is my little niece Jordan’s favorite sweet snack. Actually, her brother Jake can’t keep his precious little hands off ’em either! So, when they come to spend the night, I always have a batch (or two!) waiting for them on the kitchen counter. Uh, minus a few, ’cause frankly, I cain’t resist these devil-ly, devine, little squares of joy, either!
Fresh Raspberry and Cheesecake Chocolate Brownies
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
Serves: 9
PREP TIME
20 mins
COOK TIME
35 mins
TOTAL TIME
55 mins
INGREDIENTS
CHOCOLATE FUDGE BROWNIES LAYER
½ cup butter (softened)
8 ounces coarsely chopped semi-sweet chocolate
1 and ¼ cups granulated sugar
3 large eggs (beaten)
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ teaspoon salt
RASPBERRY CHEESECAKE LAYER
8 ounces cream cheese ( softened)
¼ cup sugar
1 egg yolk (use the egg white for a face mask!)
¼ cup raspberry preserves or jam
Fresh raspberries for topping
INSTRUCTIONS
Preheat your oven to 350°F.
First off, line the bottom and sides of an 8x8 inch baking pan with aluminum foil, leaving an overhang on all sides and set it aside for later.
Now,melt your butter and semi-sweet chocolate pieces in a saucepan over medium heat, stirring constantly for about 5 minutes.
Remove it from heat and let it cool for about 8-10 minutes.
Add your sugar into the cooled chocolate-butter mixture you just made and stir ‘til mixed.
Add in the beaten eggs and whisk or stir ‘til smooth.
Then, add in the flour and salt.
Set this aside for a minute while you make the cream cheese mixture.
Get yourself another mixing bowl and add in the softened cream cheese, ¼ cup of sugar, the egg yolk, and raspberry jam.
Beat with a hand mixer on medium speed until it’s smooth.
Pour ¼ of the chocolate mixture into the bottom of the pan and spread.
Then add big dollops of the cream cheese mixture on top of that chocolate brownie batter in the pan.
Add the rest of the chocolate batter on top of the cream cheese dollops and take a butter knife and glide it through the layers to create a swirly pattern.
Last, press some fresh raspberries into the top.
Bake at 350° for 35 minutes.
Let cool (if you can wait!!) and dig in! YUM!