Raspberry Cheesecake Brownies
Servings: 10 to 12
- 10 oz. (300 g) or 10 squares semi-sweet chocolate
- 1 cup (250 g) butter
- 1½ cup (360 g) sugar
- 4 eggs
- 1 tsp (5 ml) vanilla
- 1½ cup (250 g) unbleached flour
- 3 tbsp (45 ml) cocoa powder
- 1 tsp (5 ml) salt
- 16 oz. (500 g) cream cheese, softened
- ½ cup (120 g) sugar
- 2 eggs
- 2 tbsp (30 ml) flour
- 340 g fresh raspberries (washed and dried)
- 2 tbsp (30 ml) sugar
- 1 tsp (5 ml) cornstarch
Psss… Be creative! If you don’t have raspberries on hand, you can use blueberies!
Preheat oven to 350 °F (180 °C). Butter and flour a 9 x 13-inch rectangular pan or line with parchment paper.
For the brownies:
- In the microwave, melt the chocolate and butter in a microwaveable bowl for a few seconds (stop, whip and repeat). When it is completely melted, stir well and let cool.
- In another bowl, combine the dry ingredients using a fork.
- In the bowl of a stand mixer, add the eggs and whisk on medium speed.
- Add the sugar and vanilla. Increase the speed to high and mix for 2 to 3 minutes. The color of the mixture will lighten slightly.
- Reduce the electric mixer’s speed to low and add the butter and chocolate mixture to the eggs followed by half of the dry ingredients.
- Add the rest of the dry ingredients and mix until the dough is well combined. Spread evenly into the pan and set aside.
For the cheese topping and raspberries
- Cut the cream cheese into cubes. Put them in a bowl and whisk. Add the sugar, eggs and flour. Set aside.
- Set 1 cup (140 g) of raspberries aside in a bowl and spread the rest over the brownie mixture.
- Pour the cheese filling evenly over the brownies in the pan.
- Crush the remaining raspberries with a fork and add the sugar and cornstarch.
- Drop spoonfuls of the raspberry mixture here and there on top of the cheese filling. Using the tip of a knife, make swirls in the raspberry topping.
Bake 40 to 45 minutes or until the cheese topping seems to have set. Remove from the oven and let cool completely before cutting.