Oh...my....goodness! These are almost too good to eat. Yes, almost. I am probably going to have to say this is the best combination of flavours, ever. I have had brownies, cream cheese brownies, raspberry cheesecake, chocolate cheesecake and so many more combinations that include all three. However, these are the best by far. Hands down. Enough said!
We are having a cold snap. For the record, by cold snap, I mean the temps have dropped below 30 degrees. Yes, we are all considering that cold now after last weeks little escapade into the 40s. As lovely as it was, I wouldn't want a repeat too often. All that being said, it is quite shocking how quickly we adjust to cold or hot and it becomes the new norm. These past few days the kids have been complaining that it is too cold. What? Even the cats are all cuddled up together on a furry blanket. Well, this mid 40s woman has still been sweltering away in front of a fan. And I imagine that is where you will find me until October!
So, yesterday with the northerly breeze blowing, just the right amount of pillowy clouds and temps hovering in the mid 20s, I turned the oven. You know those kind of days. They remind you of a whimsical book cover or the starting scene in a beautiful movie before things all start going horribly wrong. It was that kind of day, minus everything going wrong.
After I turned on that oven, I made these brownies. Not just any brownies, the best brownies ever. I know I already said that, but I am saying it again in case you didn't understand me the first time. What makes them so great? Everything. The whole combination of chocolate, cream cheese and raspberries just has to win every single time. I am marking these in the favourites list for the future.
Go on, be daring and make them this weekend. They are worth every single bite!
Raspberry Chocolate Cream Cheese Brownies
Makes 25 / Prep time: 15 minutes / Bake time 40 minutes
1/2 Cup/114 grams of butter
4 Ounces dark unsweetened or bitter sweet chocolate, roughly chopped
1 Cup/200 grams of white sugar
1 Teaspoon of vanilla extract
2 Large eggs
1/2 Cup/60 grams plain flour (can be substituted for corn flour)
Pinch of salt
Cream Cheese Layer:
8 Ounces of cream cheese, full fat kind
1/3 Cup/65 grams of white sugar
Dash of vanilla extract
1 Large Egg
1 Cup/125 grams fresh raspberries
Preheat your oven to 325 degrees F. Prepare a 8 x 8 inch baking tin by greasing it and lining it with parchment paper and again greasing the parchment paper. Set aside.
In a stainless steel saucepan set over simmering water, add the butter and chocolate. Stir until it has completely melted and it of smooth consistency. Remove from heat and whisk in the eggs one at a time. Then add the sugar and vanilla and continue to whisk until smooth. Add the flour and salt and stir long enough until there are no lumps.
In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Next, add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms. Set aside.
Pour the brownie batter into the baking tin, reserving about 1/4 cup. Make sure it is spread out evenly. Scatter over about 3/4 of the berries. Next, pour the cream cheese mixture on the top and make sure the brownie layer is completely covered. Once you have done this, place spoonfuls of the brownie batter over this layer. With a sharp knife, swirl the brownie layer that is on top into the cream cheese mixture. Basically, you will make swirling motions and pretty patterns will appear. Just do it long enough until you have the entire top covered in swirls. Top with remaining berries.
Bake the brownies for about 35-40 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven when done and place on a wire rack to cool. Cut into preferable size squares.
Can be stored in an airtight container in the fridge for up to a week or in the freezer for a month or so.
Click the downloadable link below to print recipe!
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