Raspberry Cheesecake Brownies Recipe

Raspberry Cheesecake Brownies Recipe

Ingredients:

For the batter:
2 oz of chopped chocolate (unsweetened)
4 oz of chopped chocolate (bittersweet, fine-quality)
1/2 c of butter (unsalted); softened
1-1/4 c of sugar (white)
3 fresh eggs (large)
1-1/2 tsps of vanilla extract
3/4 c of flour (all purpose); sifted
3/4 tsp of salt

For the topping:
2/3 c of sugar (white)
8 oz of cream cheese; softened
2 tsps of lemon juice (fresh)
1 fresh egg (large)
1/2 tsp of vanilla extract
2 Tbsps of flour (all purpose); sifted
1/4 tsp of salt
1-1/2 c of raspberries (fresh or frozen)
1 Tbsp of sugar (white)
powdered sugar

Instructions:

Preheat oven up to 350 degrees F. Grease up a 13×9 inch pan.

To make the brownie, melt the bittersweet and unsweetened chocolates and butter using a bain-marie; stir constantly until melted and smooth. Mix in the eggs and the sugar; beat the eggs individually and add salt and vanilla extract. Mix in the flour till lumps disappear. Transfer the batter onto the pan.

To make the topping, get a mixing bowl, then beat the cream cheese in it together with the sugar. Do this until the texture becomes light, as well as fluffy. Stir in the lemon juice, salt, egg, and vanilla. Mix in the flour; mix well until lumps disappear.

Pour the topping on top of the brownie batter and garnish with raspberries and drizzle sugar then bake for about 35-40 minutes. Chill overnight and cut to squares then sift over powdered sugar.

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