Hello darlings! This is Mandy, from Baking with Blondie. I’m so happy to be posting for cute Beth again, and I can’t wait to share this recipe with you today. It was a total success, and I already wish I had another batch cooling on my counter.
What a crazy month this has been. I thought this month was going to be pretty low key, but it’s turned out to be even more busy than I could have expected. But, with all the craziness, comes a great deal of gratitude. I love blogging so much, and trying new recipes on such a frequent basis has become such a fun part of my life. My family doesn’t mind being my constant taste-testers, either 🙂
We had some company over this past Sunday, and I was so excited to try out a recipe from one of my favorite blogs of all time: Bakers Royale. This recipe is a combination of two of my favorite desserts, coupled with the fresh flavors of raspberries. I could see the possibility of using blueberries, blackberries, or even strawberries if that suits your family’s palate. The cheesecake brownies are easy to make, but taste like you’ve put plenty of effort into preparing each beautiful morsel. I am in LOVE with the swirled/marbled look. I think it add a little extra touch of tasteful elegance and sophistication.
To make thicker brownies, you can try this in a 9×9 baking dish, but with the rich cheesecake brownie slices the 9×13 produced, you’ll still get plenty of brownie splendor with the smaller squares.
Raspberry Cheesecake Brownies
Makes 12 servings (9×13)
brownie layer (adapted from Alton Brown)
1 C sugar, sifted
1 C brown sugar, sifted
1 C cocoa, sifted
1 C cocoa, sifted
1/2 C flour, sifted
1/2 t kosher salt
4 large eggs
8oz melted butter
2 t vanilla extract
Raspberry cheesecake layer (from Bakers Royale)
8 oz cream cheese, softened
1/3 C + 2 T sugar
1/4 C fresh raspberry puree or raspberry jam
1 large egg
1/2 t vanilla extract
1/4 t kosher salt
3 T all-purpose flour
1. To prepare brownies: Place both sugars in a food processor or blender and pulse to combine; set aside. Place cocoa, flour and salt in a food processor and pulse to combine; set aside.
2. In a mixer fitted with whisk attachment, beat the eggs at medium speed until light and fluffy, about 3-4 minutes. Add in vanilla and both sugars, and mix to combine. Add in butter and mix to combine. Add remaining ingredients and mix to combine. Set aside to make raspberry cheesecake portion.
3. To prepare cheesecake layer: In a mixer fitted with whisk attachment, place all ingredients in bowl and beat until mixture becomes light and fluffy – and is fully combined; about 3-4 minutes.
4. To assemble: Pour 3/4 of brownie batter into pan. Pour raspberry cheesecake layer on top. Using a spoon or spatula sprinkle remaining brownie batter on top of raspberry cheesecake layer. Then, using a fork, gently pull raspberry cheesecake through brownie mixture for a swirled effect. Insert fresh raspberries throughout pan. Bake for 45 minutes, until a toothpick inserted in center comes out clean. Remove from oven and cool on rack. Cool completely before cutting in brownies.
recipe Source: Bakers Royale