Cookie Recipes
Raspberry Swirl Cheesecake Brownies
Tangy raspberry-swirled cheesecake layered over a rich fudge brownie.
Yield: 12 brownies
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 8 ounces bittersweet chocolate, finely chopped
- 1 stick unsalted butter
- 1 cup + 2 tablespoons granulated sugar, divided
- 3 eggs, divided
- 2 teaspoon vanilla extract, divided
- 8 ounces cream cheese, softened
- 1 cup thawed frozen raspberries
Instructions
- Heat oven to 350 degrees F. Grease a 9 inch square baking pan and line with parchment.
- In a medium bowl, whisk together flour and salt.
- In a medium saucepan over medium-low heat, melt chocolate with butter, stirring frequently. Remove from the heat and whisk in 3/4 cup sugar.
- Whisk in 2 eggs, one at a time, and 1 teaspoon vanilla extract.
- Fold flour into chocolate mixture until combined and pour into baking pan. Set aside.
- In a medium bowl, beat cream cheese, 1/4 cup sugar, 1 egg and 1 teaspoon vanilla extract until smooth. Spread over brownie batter in the pan.
- In a food processor, pulse raspberries and 2 tablespoons sugar until smooth.
- Strain through a fine mesh sieve to remove seeds.
- Spoon the raspberry sauce onto the cheesecake layer in uneven dollops and use a skewer to swirl the berry puree into the cheesecake layer.
- Bake for 45 minutes or until set.
- Cool completely before slicing.
Attribution
Recipe and photo used with permission from:
Oregon Raspberry and Blackberry Commission