What could be better than brownies and cheesecake baked together to form a mouthful of absolute pure bliss. Oh yeah, adding raspberry to the party!
I found this recipe while recently exploring one of my favorite cooking blogs, Smitten Kitchen. I upped the yumm factor a bit by adding in seedless raspberry fruit spread into the cheesecake batter. These were a big hit with all who ate them.
Despite the recipe being a few different steps and using a few bowls (which is probably only a big deal to a dishwasherless person like me) it was very simple to make.
Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus
1/2 cup semisweet chocolate chips (I used mini chips)
For the brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Whisk together cheesecake batter ingredients in a small bowl until smooth. Mix in about 3 heaping spoon fulls of the raspberry fruit spread. Dollop over brownie batter, then swirl in with a knife or spatula.
Use the tip of a knife to swirl the cheesecake batter into the brownies.
Sprinkle the chocolate chips on top.
Bake the pan full of heaven for about 35 minutes, until they are set and the cheesecake seems a bit puffy.
Hang Onto your fork 