Mar 2, 2009

Raspberry Cheesecake Brownies

 

Sometimes you happen upon a recipe that looks so utterly delicious, you have no other choice than to roll up your sleeves, head over to your kitchen and get to work. In my case there’s also a little camera action thrown in, making it slightly more difficult at times. Pity me. That’s how it was when I happened upon this Raspberry Cheesecake Brownies recipe. Saw them in a magazine (Delicious), coveted them, whipped them up and ate way too much of them.

Goodness gracious! If ever a brownie tasted like a little bite of heaven; it’s this one. Pure chocolaty bliss. I expect professions of love after sharing this recipe, you hear me!

 

Ingredients:

1 cup sieved flour
2 cups sugar
7 oz butter
7 oz dark chocolate
5 oz raspberries
14 oz cream cheese
1 tsp vanilla extract
5 eggs

 

Directions:

Only a few ingredients, really. Start by cutting up 7 oz of butter, and let it soften on your kitchen counter.

 

What also has to come to room temperature is 14 oz of cream cheese.

 

I’ve broken 7 oz dark chocolate in little pieces. We’ll be melting the chocolate in a little while. Don’t worry; I’ll say when!

 

We’ll also be using 2 cups of simple, granulated sugar. Keep both cups separated, though. You can measure things as you go—I prefer to keep the ingredients nearby, so I measure in advance.

 

1 cup all-purpose flour. Run it through a sieve. Always sieve your flour when baking.

 

The recipe calls for 5 eggs. Use room temperature eggs when you’re baking! It’ll prevent lots of possible problems.

 

You can definitely use fresh raspberries, but frozen berries work just fine. Perhaps even better. I prefer working with frozen berries; they’re less delicate and we’ll be pushing and shoving them around quite a bit.

 

Butter a 8″x 12″ square baking tray (20 x 30cm). Line it with baking paper. Mine was almost square! :)

 

Break out your hand-mixer. Or use your kitchenaid. Whisk the softened butter with 1 cup of sugar until slightly fluffy.

 

Now for a little egg action. Add 3 eggs; one at a time. Do not add the next egg until the previous one has completely blended in.

 

When! This is your cue to melt the chocolate. Melt the chocolate anyway you like (au bain marie or microwave), and let it cool off a bit so we won’t end up with scrambled eggs. You want to lick the fork, don’t you?

 

Pour the chocolate in with the butter, sugar and egg mix.

 

Stir it in. Add the sieved flour and carefully fold it in. There’s your brownie mix.

 

Put the cream cheese in a big bowl, add the 2 leftover eggs, 1 cup of sugar and 1 tsp vanilla extract. Whisk until it’s a smooth, creamy mixture.

 

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.

 

I’m not a star at this. See!

 

But that’s okay. I’m adding some gorgeous raspberries. They’ll distract you from my horrible baking skills and complete lack of creativity. Just push the raspberries into the cream cheese. It does work best if they’re still slightly frozen.

 

Bake at 350F (175C) for 40 to 45 minutes. Until the cake feels set when gently touched in the center. Let the brownies cool off completely; preferably overnight, before cutting them in squares.

These are crazy good! That means a lot, coming from someone with practically no sweet tooth. There’s a perfect balance between the density of the chocolate brownie layer, the creamy and fluffy cheesecake against the freshness and delicate sweetness of the raspberries. You really have to give them a try sometime!

 

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    94 Comments »

    1. 1

      Wow, I know exactly what you mean now about recipes so utterly delicious, you have no other choice than to try them out right away. Is it too decadent to make this on a Monday night? ;-)

      Jule on Mar 2, 2009 @ 10:25 am Reply
    2. 2

      Absolutely not too decadent, Jule :)

      Kay on Mar 2, 2009 @ 10:27 am Reply
    3. 3

      You have convinced me to try them out! Lovely step-by-step guide as well.

      Chanel on Mar 2, 2009 @ 10:40 am Reply
    4. 4

      Oh.
      My.
      Goodness.

      I normally have no time for Brownies, or indeed too much chocolate, however THIS recipe HAS to be made. I’ll have to wait until Tuesday, but definitely going to give this a go!

      Zehava on Mar 2, 2009 @ 11:05 am Reply
    5. 5

      I am so glad that you saw them in a magazine and undertook to make them, so that I could see them on your site! Now, I HAVE to make them too!

      Passionate Eater on Mar 2, 2009 @ 11:46 am Reply
    6. 6

      MMMMMM….they look so appetizing!!! Can I have 1 or 2 now with my coffee?!?

      Sophie on Mar 2, 2009 @ 12:16 pm Reply
    7. 7

      They’re all gone, Sophie :))))

      Kay on Mar 2, 2009 @ 12:17 pm Reply
    8. 8

      These look heavenly! I was wondering what to do with the raspberries in my fridge.

      sarah herman on Mar 2, 2009 @ 5:07 pm Reply
    9. 9

      They look amazing! Wish I was making some right now :)

      kim on Mar 2, 2009 @ 5:21 pm Reply
    10. 10

      Mmmm…chocolate, cheesecake and berries! My 3 favorite things for dessert all combined! Yum! : )

      Laura on Mar 2, 2009 @ 7:34 pm Reply
    11. 11

      Kay, Dear, accept my professions of love and respect galore! :)

      anya on Mar 2, 2009 @ 7:59 pm Reply
    12. 12

      Wow!!! They look absolutely amaaazing. Cheesecake is my ultimate favourite pud, but added with choc and rasberries? Pure heaven.

      Love the site, your food and pictures are amazing.

      Asma on Mar 2, 2009 @ 8:48 pm Reply
    13. 13

      Well, dang – this is totally different! Not your usual brownies recipe. I’m trying this one.

      The Italian Dish on Mar 3, 2009 @ 12:09 am Reply
    14. 14

      These look wonderful! Can’t wait to try them! I stumbled across a recipe today with molasses. It is Guiness Bread with Molasses from over at Simply Recipes Food and Cooking blog. Thought you might like to check it out.

      http://www.elise.com/recipes/archives/007410guinness_bread_with_molasses.php

      Tracy (Oklahoma) on Mar 3, 2009 @ 12:27 am Reply
    15. 15

      DAMN you outdid yourself on this one – Incredible and I know how you feel sometimes certain recipes are just calling out ” make me then eat me”!!!

      Cathy on Mar 3, 2009 @ 1:53 am Reply
    16. 16

      I couldn’t wait—so I made them. I went to take them out after 45 minutes—but the center was “jiggly” So, I left them in another 20 minutes.
      Now, I’m scared because the center is still “jiggly”. I took the pan out and it is currently resting on a wire rack. I will retest in a while and see how the center is cooked.
      I have tested the oven temp several times and it seems to be accurate. Any ideas?????? Was the center supposed to be “jiggly”???/

      Thanks for your help

      gramps

      Gramps on Mar 3, 2009 @ 2:22 am Reply
    17. 17

      Those look so decadent! I can’t make them as written tonite, my husband won’t eat raspberries. I’ll bet I can easily substitute strawberries, tho! My daughter is gone on spring break, I can wait for her to return and make them with the razzies. Look sooo yummy! But what brand chocolate do those of us here in the states use? Any suggestions?

      Lin on Mar 3, 2009 @ 3:06 am Reply
    18. 18

      Oh wow they look so yummy! Simple ingredients too. Too bad I can’t find any raspberry in the local market (here in Malaysia). They’re only found in top notch supermarket.

      Che-Cheh on Mar 3, 2009 @ 7:55 am Reply
    19. 19

      Gramps, every baked cheesecake is always slightly jiggly in the center! It continues to ‘cook’ when taken out of the oven and sets up as it cools.

      Kay on Mar 3, 2009 @ 10:06 am Reply
    20. 20

      Perfect timing on the post! I am making a dessert for the teachers at my sons’ school tomorrow and was looking for the ultimate recipe! I was considering chocolate chip cookie brownies (see Bakerella’s web site) but, I think this will be better for all adults. 2 batches and I’ll be able to keep some for me :) and share the rest with the staff at school!

      Thanks so much!

      Maybe I’ll make a ‘test batch’ today – make sure everything works out !**grins**

      SQ Linn on Mar 3, 2009 @ 5:28 pm Reply
    21. 21

      These look absolutely wonderful. I think I’ll make them and take to my Bible Study class! Won’t they think they are in heaven???
      Love your website.
      Teresa
      Arkansas

      Teresa on Mar 3, 2009 @ 5:34 pm Reply
    22. 22

      Thanks—yes, after a few hours it was perfect. Altho’ I used ‘Black raspberries” instead of red. I found out that the black ones have very hard seeds

      Gramps on Mar 3, 2009 @ 5:44 pm Reply
    23. 23

      This looks delicious. I wish I didn’t have to go and figure out the weights of all the ingredients though… I’m all metric, all the time. :-)

      Mango on Mar 3, 2009 @ 6:38 pm Reply
    24. 24

      These look awesome! I love cheesecake brownies, and raspberries–why didn’t I ever think of combining them on my own?? By dark chocolate, does that mean semi-sweet or unsweetened?

      kelli on Mar 3, 2009 @ 10:32 pm Reply
    25. 25

      Kelli, I’ve used semi-sweet but you can also go for plain chocolate, as long as it’s not milk chocolate!

      Kay on Mar 3, 2009 @ 10:36 pm Reply

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