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 for kind of a long time, but I promise they still come out super fudgy and delicious! If you chill them (and you certainly should) their fudgy quality is amped up even further.
This recipe has been updated (January 2018) due to issues some bakers had with these brownies coming out underbaked. I have reworked the recipe to use a raspberry sauce in place of fresh raspberries, which were making the brownies too wet and come out with an underdone texture. I’ve tested this new version several times (and recieved the stamp of approval from my tasters) to ensure good results. The photos reflect the updates to the recipe. I always try to come up with recipes that will work for you because no one wants to waste their time and ingredients. Please don’t hesitate to contact me with any issues you may come across in any of my recipes!
- Raspberry Sauce:
- 6 ounces fresh raspberries (170g)
- ¼ cup sugar (1.75oz/50g)
- 1½ teaspoons cornstarch
- 2 teaspoons lemon juice
- Brownie Batter:
- 9 ounces chocolate, divided (283.5g)
- 8 tablespoons unsalted butter, cut into pieces (4oz/113g)
- 1 cup sugar (7oz/200g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (3.4oz/97g)
- ¼ cup cocoa powder (.75oz/21g)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 8 ounces softened cream cheese (225g)
- ¼ cup sugar (1.75oz/50g)
- 1 large egg
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with cooking spray, or butter well, and line with parchment, leaving a 1-inch overhang on two sides.
- Combine the raspberries, sugar, cornstarch, and lemon juice in a saucepan, stir well to coat the berries in the sugar and cornstarch. Cook over medium-high heat until the berries break down and begin to boil. Boil for 1 minute until thickened. Remove from the heat.
- 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. Whisk in the sugar followed by the eggs, one at a time, whisking well after each addition. Stir in vanilla, followed by the flour, cocoa powder, baking powder, and salt 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 sugar and beat to combine. Add the egg and vanilla and beat until completely combined and smooth, scraping the bowl as needed. Beat in the vanilla extract. Spread the cheesecake batter on top of the brownie batter in an even layer, followed by the raspberry sauce, and swirl the raspberry sauce into the cheesecake layer using a butter knife. Sprinkle the remaining 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.