Raspberry Dream Cheesecake Brownies
- Amy Yu
- Aug 3, 2014
- 3 min read
I’ve been eating brownies for breakfast these past few days and it’s great. Waking up is super exciting knowing that I’ll be biting down into a raspberry-cheesecake-filled chocolate glob in less than an hour. Sounds like a recipe for diabetes? Yup, thanks for the newsflash. Don’t worry; I also gobble down a giant bowl of fresh cherries and some protein-packed Greek yogurt after I devour the brownie. That totally cancels out all the fat and refined carbs, right???? Okay, maybe I’m delusional.
I regret nothing.
(Yup, swirly brownie batter is mezmorizing. Urges to grab a spoon and dig into the batter are totally understandable. )
These are definitely fudgy and dense brownies. The tangy cheesecake layer adds a nice contrast to the chocolate. Swirls of raspberry jam and juicy baked raspberries burst in every bite. Mmmmmmm. Sadly, my brownie breakfasts are coming to a bittersweet end. The entire batch of brownies was polished off as of this morning. (I shared some with my friends of course!) Anyway, they’re delicious. Do yourself a favor and make a batch tonight. Put them in the refrigerator and they’ll be ready for breakfast. (Or dessert if you’re a “normal” person ha.)
No fancy baking equipment is needed. I actually used a fork to make the cream cheese mixture. All-purpose flour can be subbed in for the cake flour in a pinch. If you do use the all-purpose stuff, you can simply whisk together the dry ingredients and skip the sifting step. The chocolate chips are totally optional; I just threw them in because I had an awkward handful left in my pantry. Slice the brownies after they’re chilled, but feel free to eat these warm, room temperature, or cold. I’ve tried all three and I personally prefer to eat them straight from the fridge but go ahead and nuke them for a couple of seconds if you like your brownies melty.
Happy munching!!!
Raspberry Dream Cheesecake Brownies
Makes 9 large brownies or 16 small brownies
Ingredients:
For the brownie batter:
½ cup unsalted butter, melted
1 ¼ cups granulated sugar
2 large eggs, room temperature
1 ½ tsp. pure vanilla extract
¾ cup cake flour (96 grams)
½ cup cocoa powder (40 grams)
½ tsp. sea salt
For the cheesecake batter:
8 oz. cream cheese, softened to room temperature
¼ cup granulated sugar
1 egg yolk, room temperature
½ tsp. vanilla extract
Extra nomzies:
2 tablespoons semisweet chocolate chips, optional
Scant ⅓ cup raspberry preserves
Scant ⅓ cup fresh or frozen raspberries
Preparation:
1. Preheat the oven to 325°F. Butter and flour a 9x9 baking pan. Set aside.
2. Whisk together the melted butter and sugar in a large bowl. Add eggs one at a time, whisking well after adding each. Add vanilla and mix well.
3. Sift together the flour, cocoa powder, and salt in a medium bowl.
4. Add the dry ingredients to the butter mixture and mix until no streaks remain.
5. In a separate bowl, beat together the cream cheese and sugar until well combined. Add the egg yolk and vanilla and mix again.
6. Pour half of the brownie batter into the prepared pan. If using chocolate chips, sprinkle them evenly over the batter. Pour in the remaining brownie batter. Dollop with the cream cheese batter and raspberry jam. Run a butter knife through the batter to create a marbled effect. Scatter the raspberries on top and press them into the batter gently.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The center will still look a bit jiggly when it’s done. Cool on a wire rack to room temperature, at least one hour. Refrigerate until chilled through, at least 2 hours. Cut into squares and serve. Brownies can be stored in the refrigerator for 3-5 days.
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