Raspberry Cheesecake Brownies
Apr 22, 2024 20:04:58 GMT -5
Post by maybetoday on Apr 22, 2024 20:04:58 GMT -5
Raspberry Cheesecake Brownies
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes (plus cooling)
Yield: 16
Ingredients
Brownie Batter
1/2 cup (8 Tbsp; 113g) unsalted butter
2 Tablespoons (30ml) vegetable oil or melted coconut oil
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
Raspberry Cheesecake Batter
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
2 Tablespoons (15g) all-purpose flour
1 egg yolk, at room temperature
1/4 cup (80g) raspberry preserves or raspberry jam*
optional: 1–2 drops pink or red gel food coloring
optional: fresh raspberries, for topping
Instructions
Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
Make the brownie batter: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Spread almost all of the brownie batter into prepared pan, reserving about 1/2 cup for top.
Make the cheesecake batter: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Beat in the flour, egg yolk, and raspberry preserves. If you’d like a pinker cheesecake layer, beat in 1 or 2 drops of pink or red food coloring.
Swirl the batters: Drop spoonfuls of the cream cheese batter on top of the prepared brownie batter. Spoon remaining brownie batter on top. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top, if desired.
Bake for 40–42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire cooling rack. Cool brownies completely, at least 3 hours.
Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes (plus cooling)
Yield: 16
Ingredients
Brownie Batter
1/2 cup (8 Tbsp; 113g) unsalted butter
2 Tablespoons (30ml) vegetable oil or melted coconut oil
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
Raspberry Cheesecake Batter
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
2 Tablespoons (15g) all-purpose flour
1 egg yolk, at room temperature
1/4 cup (80g) raspberry preserves or raspberry jam*
optional: 1–2 drops pink or red gel food coloring
optional: fresh raspberries, for topping
Instructions
Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
Make the brownie batter: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Spread almost all of the brownie batter into prepared pan, reserving about 1/2 cup for top.
Make the cheesecake batter: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Beat in the flour, egg yolk, and raspberry preserves. If you’d like a pinker cheesecake layer, beat in 1 or 2 drops of pink or red food coloring.
Swirl the batters: Drop spoonfuls of the cream cheese batter on top of the prepared brownie batter. Spoon remaining brownie batter on top. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top, if desired.
Bake for 40–42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire cooling rack. Cool brownies completely, at least 3 hours.
Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
link