Raspberry Cheesecake Brownies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was craving this combination and ended up using and tweaking two separate recipes to create this amazing dessert. I'm posting this after only having made it once. It tasted perfect, but the cooking temp and time may need adjustment (or use a larger pan for shallower brownies), as it took a long time for the center to cook through. Ingredients:
1/2 cup vegetable oil |
1 cup sugar |
1 teaspoon vanilla |
2 eggs |
1/2 cup flour |
1/3 cup dark cocoa (hershey's special dark) |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
8 ounces cream cheese |
1 egg |
1/2 cup sugar |
1 teaspoon vanilla |
2 tablespoons raspberry preserves |
1/3 cup chocolate chips |
Directions:
1. Preheat oven to 350 degrees F.
2. Make the brownie base. Blend oil, sugar, eggs, and vanilla in a mixing bowl. Beat well with a spoon or spatula. Combine dry ingredients in a separate bowl and slowly add to the egg mixture until well blended. Set aside.
3. Make the cheesecake topping. Soften the cream cheese. Add the eggs, sugar, and vanilla. Beat with a whisk until smooth. Set aside.
4. Assemble the brownies. Grease a 9 inch square pan. Add the brownie base and level batter. Dollop small portions of raspberry preserves over the batter. Drizzle cheesecake topping over the batter to evenly cover it. Run a knife through (about 5 times in each direction) to swirl the brownie and cheesecake batters. Sprinkle with chocolate chips. Bake at 350 degrees F for 45 minutes or until a toothpick comes out clean from the center.
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