Cream cheese raspberry brownies

After Canadian Living Best – Chocolate: “from a celebrated Toronto pastry chef”. Modified by busy NZ based scientist not reading the recipe too well, still turns out pretty irresistible.

Ingredients:

250 g dark chocolate

500 g softened cream cheese (2 packages)

2 cups sugar

4 eggs

1 tbsp vanilla essence

1 cup softened butter

1 cup flour

Pinch of salt

Raspberry jam, or better fresh/frozen raspberries

Method:

Melt chocolate, let cool to lukewarm

In large bowl beat cream cheese with 1/3 cup of the sugar until smooth (soften the cream cheese in the microwave at medium heat if needed). Beat in one of the eggs and 1 teaspoon of vanilla

In separate large bowl beat butter with remaining sugar until smooth, beat in remaining eggs one at a time, beat in remaining vanilla, then chocolate. Mix in flour and salt until just combined

Reserve 1 cup of chocolate batter. Spread remaining chocolate batter in 3.5L cake pan. Spread with cream cheese mixture. Spoon jam and/or raspberries over top.

Bake in center of preheated 180°C oven for 35 minutes or until cake tester comes out clean. Let cool and cut into squares.

Advertisements
Published in: on January 23, 2013 at 18:57  Leave a Comment  

The URI to TrackBack this entry is: https://dangerousdesserts.wordpress.com/2013/01/23/cream-cheese-raspberry-brownies/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: