Raspberry Cheesecake Brownies
Happy end-of-football-season everyone! I hope you guys had a fun super bowl- here in Denver we sure did!
Today we’re talking about one of the treats I made for the game, and guys- these are not for the faint of heart, or the full tummy. These are really thick, super dense, and pretty amazing all together brownies.
I’ll be honest, it wasn’t my idea. I occasionally just can’t make a decision on what to bake, but I know that I need to bake for the blog. I had that moment this weekend, so naturally I made my husband stand in front of the pantry and help me. I suggested brownies, and he suggested we go over the top with raspberry cheesecake brownies.
These are so good you guys, it’s totally worth the calories and junk. Basically, I already love cheesecake brownies (so do you), but adding the raspberry adds a kind of wonderful depth of flavor. The raspberries cut through the sweetness with a burst of tart, and it’s perfect.
I took some fresh raspberries and cooked them down with a little bit of sugar and cornstarch, but you can even just make these with some store-bought raspberry jam and get the same effect.
Plus, this is my favorite brownie recipe. I used with peanut butter to make these beauties too, and it’s really pretty great. For this recipe, I doubled it to make a huge batch for our party, but you can half everything if you want!
If you do cut it in half, the only tough part is the cheesecake filling, so I suggest just making a full batch, and refrigerating what you don’t use for another time.
These are a crowd pleaser, seriously. Make them, eat them, love them!