If you’re still here, I would like to talk about raspberries. Spring is here and fresh raspberries are tasting Ahh-maz-ING!!! The self control I had to exhibit in order to not pop every other raspberry in my mouth as I washed them was quite remarkable. However, it was worth the restraint because the raspberry sauce swirled on top was not just for looks, it was the balancing ingredient between the deep dark chocolate and rich creamy cheesecake.
The most disappointing thing, in fact, the only disappointing thing about these brownies was that I waited so long to make them after I had the idea.
And the best part about this recipe is that unlike making a whole cheesecake where you have to slowly let it cool and worry about cracks and sinking centers, this recipe is crackproof and foolproof.
In fact this recipe would have been easy if I didn’t have to go to three stores to get all the ingredients. Typical day in my life.
My small local fruit stand didn’t have raspberries. Can it really be called a fruit stand if they don’t have raspberries? So I then stopped at the larger grocery store where they were plentiful. Probably should have just gone there first. Once I arrived home and began getting all my ingredients organized I realized I forgot the sour cream. Uhhh! So off I walked to the grocery store down the street. Probably should have just gone there first.
So learn from me and a) go to a store that you know will have what you need and b) remember making a list isn’t useful if you don’t actually read it at the store!!
Ok, now we’re done talking. Go make these brownies.
Then eat them.
Raspberry Cheesecake Swirl Brownies
1 Cup Raspberries
2 Tablespoons Sugar
Put the raspberries and sugar in your food processor and puree until smooth. Pour mixture through a fine mesh sieve over a small bowl to remove seeds. Set aside.
2 (8 ounce) Packages Cream Cheese
3/4 Cup Sugar
1/3 Cup Milk
1/2 Cup Sour Cream
1 Teaspoon Vanilla Extract
1/8 Cup Flour
In your large mixer bowl, mix cream cheese with sugar until smooth. Slowly pour in milk, and then mix in the eggs one at a time, continuing mixing on low speed until all combined. Mix in sour cream, vanilla and then add the flour mixing until smooth. Set aside while you make the brownie layer.
1 Cup Butter
2/3 Cup Cocoa
2 Cup Sugar
1 ¼ Cups Flour
1 Teaspoon Salt
1 Teaspoon Vanilla
Preheat oven to 350°
Melt butter, and cocoa on low heat. Add sugar to dissolve (2-5 minutes stirring constantly) then remove from heat. Let cool for a couple minutes then mix in the eggs, then flour, salt, and vanilla. Pour the batter into a greased 9×13 pan.
Gently spoon cheesecake batter on top of brownie layer. Then drop teaspoonfuls of raspberry puree on top of the Cheescake layer. Swirl the raspberry into the pan with a butter knife.
Bake for 35-40 minutes.
Let cool before slicing. Store bars in the refridgerator. Remove bars from the refrigerator about 15 minutes before serving.