Raspberry Cheesecake Brownies

(Recipe courtesy of Chico's Kitchen)

 

 I drizzled raspberry sauce over these brownies and they were really yummy.

 

Ingredients:
1 cup flour, sifted
2 cups sugar, divided
7 oz butter, cut into pieces
7 oz  dark chocolate, chopped
5 oz  raspberries, fresh or frozen
14 oz  cream cheese, room temperature
1 tsp vanilla extract
5 eggs, room temperature

 

For the brownie batter:

Preheat oven to 350ºF (180ºC). Butter a 8″x 12″ (20 x 30) baking tray. Line with baking paper.

Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.

Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sieved flour and carefully fold it in.

 

For the cheesecake batter:

Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.

Putting it all together:

Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.

Bake at 350°F (180ºC) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, preferably overnight, before cutting them in squares.

Microwave Raspberry Sauce

(Courtesy of The Yummy Life)

Ingredients

• 12 oz. (approx. 3 cups) fresh or frozen raspberries, divided
• 3/4 cup packed brown sugar
• 2 tablespoons fresh lemon juice (1 lemon should yield enough juice)

Directions

In 2 quart microwave-safe bowl, stir together 2 cups of the raspberries, brown sugar and lemon juice. (Don't use a smaller bowl or the mixture may overflow as it cooks.) Microwave uncovered at full power for 8 minutes total, stopping and stirring after 4 minutes. Remove from microwave and stir remaining raspberries into hot mixture just until combined. Cool at room temperature, uncovered, for 30 minutes; sauce will thicken some as it cools. Cover and store in refrigerator. Keeps for at least 1 week.

Serve over ice cream, cheesecake, angel food cake, pancakes, waffles or toast.