I have a sweet tooth, and I blame it on my daughter. Before I got pregnant, I’d be happy to pass on dessert. I was more a savory person and usually opted for the appetizer/main courses instead of main/dessert courses. That changed when I was pregnant, which really excited my husband – he LOVES dessert & didn’t have me telling him we should share one anymore. I wanted my own! Molly is now 4 months old and I still crave something sweet almost everyday. I’m trying to find healthier versions of sweet treats & will have one for you later this week. Let’s face it, I’m not getting any younger and neither is my metabolism, so I’ve got to (TRY) and eat more of what helps fuel my body in the right way. HOWEVER, the healthy treats only do the trick for so long and occasionally, you need a real splurge of sweetness. Enter these: Raspberry Cheesecake Brownies, your ticket to sweet-treat-heaven! I made these for Jeremy for Valentine’s Day. He loves brownies and he loves cheesecake, so I combined them and added raspberries for that pink, Valentine’s Day touch! They are gooey & delicious and I promise they will satisfy your sweet-need!
- 8 ounces baking milk chocolate
- 8 tablespoons (1 stick) butter, unsalted
- 1 cup caster sugar
- 2 eggs
- 3/4 cup flour
- 1/4 teaspoon salt
- 2 tablespoons milk
- 6 ounces cream cheese, softened
- 1 egg
- 1/2 cup caster sugar
- 1/2 teaspoon vanilla
- 1 cup fresh or frozen (thawed) raspberries
- Preheat oven to 350 F (175 C)
- Grease and flour the bottom & sides of a baking dish (9×13)
- Melt butter and chocolate in the microwave until fully melted, but not hot. You can also do this on the stove with a double boiler. Mix together to create a smooth consistency.
- Whisk together eggs and sugar for the brownie layer. Then add the chocolate-butter mixture and whisk again until smooth.
- Add the flour, salt and milk; whisk until smooth & lump-free. Pour into the baking dish.
- For the cheesecake layer, begin by whisking the cream cheese and sugar until combined. Then add the egg and vanilla and whisk again.
- Using low speed of your mixer or by hand, add the raspberries and mix until incorporated. You don’t want the raspberries to be puréed – leave some chunky pieces.
- Pour the cheesecake mixture over the top of the brownie mixture. If you want the marbled look, use a fork or knife and swirl the top.
- Bake for 35 minutes – test with a knife or toothpick to ensure it comes out clean. If not, bake for another few minutes.
Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream 🙂