Hello, Happy Monday! Did you have a good Valentine’s Day? We ordered heart-shaped pizza, so it was obviously a hit. Even though it’s President’s Day here, Sean is working after we both go to the dentist (yay! #psych). There’s a chance I may be in the throws of getting my teeth cleaned as you read this but, I’m here in spirit with these brownies trying to entice you to make them because they’ll most certainly make your week just a little bit better (they’re also probably the nightmare of dentists and hygienists everywhere, but what can you do?). I mean, they’re just about the fudgiest brownies I have ever made and they come complete with a tangy, creamy cheesecake swirl, and bright pops of raspberries.
These are baked at a bit of a lower temperature than usual, we want to be a little delicate with the cheesecake swirl and it makes these brownies the fudgiest. If you chill them (and you certainly should) their fudgy quality is amped up even further.
- brownie batter:
- 10 ounces bittersweet chocolate chopped and divided
- 6 tablespoons unsalted butter cut into pieces
- 3 large eggs
- 1 cup sugar
- pinch of kosher salt
- 1 teaspoon vanilla extract
- ½ cup flour
- 8 ounces softened cream cheese
- 1 egg
- ¼ cup sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of kosher salt
- 6 ounces fresh raspberries
- Preheat the oven to 325°F. Spray an 8x8-inch baking pan with cooking spray (I like coconut oil spray) and line with parchment, leaving a 1-inch overhang on two sides.
- In a microwave-safe bowl, combine 8 ounces of the chocolate and butter. Microwave in 30-second intervals, stirring between each interval, until the chocolate and butter are melted and smooth. Mix in the sugar followed by the eggs, one at a time, stirring well after each addition. Stir in the salt and flour to completely combine. Don't leave any streaks of flour in the batter. Spread the batter into the prepared pan.
- In another bowl beat the cream cheese until smooth, add the egg, sugar, and cream and beat until completely combined and smooth, scraping the bowl as needed. Beat in the vanilla extract. Dollop spoonfuls of the cheesecake batter on top of the brownie batter and swirl using a butter knife. Sprinkle the raspberries and remaining 2 ounces of chocolate over the top. Bake for 35-40 minutes in the preheated oven. The top of the cheesecake batter should be just golden around the edges. Remove from the oven and cool completely before serving. These are excellent chilled in the refrigerator for a few hours.
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