Raspberry Cheesecake Fudge Brownies

Raspberry Cheesecake Fudge Brownies

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This is the perfect dessert to share with a special someone. Use frozen raspberries if you're making this treat during raspberry off-season. Either way, you're going to love the end result.

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Time needed

35 min preparation + 45 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 cup cocoa
  • ½ cup flour
  • ½ tsp. kosher salt
  • 4 large eggs
  • 2 sticks unsalted butter, melted
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • ¼ cup raspberry puree
  • 8 oz. cream cheese, softened
  • ⅓ cup sugar
  • 2 Tbs. sugar
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ salt
  • 3 Tbsp. all-purpose flour
  • 6 oz. raspberries
  • Nonstick cooking spray

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Directions

Preheat the oven to 350 degrees. Line baking pan with parchment paper and spray with nonstick cooking spray.

In a bowl, mix cocoa, flour and salt.

In another bowl, beat eggs until light and fluffy. Add vanilla and one cup sugar and mix well. Add melted butter. Add this mixture into the previous cocoa mixture and stir until smooth.

In a third bowl, beat cream cheese, 1/3 cup sugar, egg, vanilla, salt and flour until well blended. Add in the raspberry puree and mix.

Pour most but not all of the brownie mixture into the pan and smooth out. Add cream cheese layer on top and smooth as well. Pour the remaining brownie batter on top. Place raspberries into the top batter.

Bake brownies for about 45 minutes, or until done.

Cool brownies and cut into any size squares 12 squares.


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