Hey my lovelies, what have you got planned for the weekend?
This week I bring you a chocolate raspberry cheesecake brownie. I had more smoothies than I could recall so I was a bit short of raspberries, I substituted in some blueberries instead.
Brownie Recipe
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 1 cup cocoa, sifted
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- 4 large eggs
- 8 ounces melted butter
- 2 teaspoons vanilla extract
Raspberry Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/3 cup plus 2 tablespoons sugar
- 1/4 cup fresh raspberry puree (about 5-6 oz whole raspberries) or raspberry jam
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
Directions:
Preparation
Heat oven to 180 degrees C and line a baking pan with paper.To make brownies:
Place both sugars in a bowl and combine, set aside. Place cocoa, flour and salt in a bowl and combine, set aside. In a mixer beat the eggs at medium speed until light and fluffy. Add the vanilla and both sugars mixing until combined. Add in the butter and combine. Add the remaining ingredients and mix to combine. Set aside until later.
To make raspberry cheesecake layer:
In a mixer place all ingredients and beat until mixture becomes light and is fully combined.
To assemble:
Pour 3/4 of the brownie batter into the prepared pan. Pour raspberry cheesecake layer on top and spoon or spatula remaining brownie batter over the top of raspberry cheesecake layer. Using a fork, gently pull raspberry cheesecake through brownie mixture for a swirled effect. Bake for about 45 minutes or until a skewer inserted into the center of the pan comes out clean. Remove from oven and cool on rack. Do not cut raspberry cheesecake brownies until cooled.
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