I always like to have every palate covered at the dessert table. What this means is I need something for everyone. But I am in Spring mode, and fudgy chocolate brownies just seem so winter to me.
I had to find a way to incorporate the chocolate favorite, but add something springy and fresh to it. Raspberries. I think I should rename these brownies-The Best of Both Worlds Brownies. Because that is exactly what they are, rich chocolate fudge brownies swirled with light and fresh raspberry cheesecake.
This past weekend I made these brownies for a party. They were a huge hit! Make these for your weekend brunch to satisfy those chocolate lovers!
- 8 ounces semisweet chocolate chips
- 8 tablespoons unsalted butter (1 stick)
- 1 cup sugar
- 2 large eggs
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons milk or cream
- 3/4 cup or 6 oz of cream cheese , softened
- 1 cup fresh or defrosted frozen raspberries
- 1 egg
- 1/2 cup sugar
- 1/2 tsp vanilla
Preheat oven to 350 degrees
Melt butter and chocolate chips in the microwave on high for 1 minutes.
Remove and stir together.
If the choc/butter mixture is not completely melted, put back in microwave for 30 sec.
Add eggs and sugar and whisk together.
Add the flour salt and milk, and whisk together to mix.
Pour into baking dish.
In the bowl of a mixer, beat cream cheese and sugar until fluffy.
Add in egg and vanilla and beat until combined.
Mixing on low, add raspberries and mix until just combined.
Drop dollops of the cheesecake batter of the all over the brownie mixture and swirl with the tip of a knife.
Bake for 30 min or until a knife comes out clean.