Raspberry Cheesecake Brownies

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Bars, Chocolate | February 10, 2016 | By

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. 

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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. 

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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. 

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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. 

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These are a crowd pleaser, seriously. Make them, eat them, love them!

Raspberry Cheesecake Brownies

Ingredients

  • For the raspberries:
  • 1 pint fresh raspberries
  • 2 tbs. sugar
  • 2 tbs. cornstarch
  • For the brownies:
  • 2 sticks butter
  • 4 oz. unsweetened chocolate
  • 1 tbs. cocoa powder
  • 2 cups sugar
  • 4 eggs
  • 1 tbs. vanilla extract
  • 3/4 cup flour
  • 1 tsp. salt
  • For the cheesecake:
  • 1 8 oz. block cream cheese
  • 1/4 cup sour cream
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 tbs. flour

Instructions

  • For the raspberries:
  • In a small saucepan, cook the raspberries, sugar, and cornstarch for about 10 minutes over low-medium heat, until soft and sauce-like. Cool completely.
  • For the brownies:
  • Preheat the oven to 325 degrees. Grease and line a 9x13 inch pan.
  • In a medium saucepan, melt together the butter, chocolate, and cocoa powder until smooth. Let the mixture cool completely in the pan.
  • Once the chocolate mixture is cooled, stir in the sugar. Then stir in the eggs one at a time, and the vanilla extract.
  • Finally, stir in the flour and salt until combined. Spread evenly in the bottom of your pan.
  • For the cheesecake:
  • Beat together your softened cream cheese and sour cream. Add in the sugar, and beat until combined.
  • Add in the egg, vanilla, and flour. Mixture should be very smooth.
  • Dollop the cheesecake mixture all over the top of your brownie batter, and swirl with a butter knife.
  • Then, drizzle the raspberry mixture over the top, and swirl again.
  • Bake at 325 degrees for 40-45 minutes, or until completely set.
  • Cool completely before cutting and eating!
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