Monday, March 2, 2009

Raspberry Cheesecake Brownies

Baking really doesn't fit into a lean blog, eh? But if you cut the pieces super duper tiny, it kind of fits because treats are GOOD FOR YOU if you have them in moderation.

These brownies are so dense, they are nearly fudge-like. And the raspberry jam (made from berries in my backyard!) pairs so well with the cheesecake and chocolate flavors.

Raspberry Cheesecake Brownies
1 stick butter
2 oz baking chocolate
1 c. sugar
2 eggs
1 tsp vanilla extract
2/3 c. flour
2 Tbsp cocoa powder
1/2 tsp salt

8 oz room temp cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla extract

raspberry jam

Heat oven to 350 degrees, grease 8x8 or 9x11 pan
Melt butter and chocolate in microwave or double boiler and cool
Whisk together sugar, eggs, vanilla, and add chocolate mixture.
Add flour, cocoa powder, and salt.
Mixture will be thick, pour into pan, ten prepare cheesecake mixture.
Beat cream cheese, sugar, egg, and vanilla until smooth.
Layer on top of brownie mixture.
Drop jam by spoonful on top of cheesecake layer.

Carefully use toothpick or knife to swirl jam into cheesecake mixture.

Bake 35-40 minutes or until cheesecake layer is light golden brown.
Can be refrigerated.

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