-
Raspberry Cheesecake-Truffle Brownies
Ingredients
- Ingredients for Brownies:
- 4 ounce unsweetened chocolate, chopped
- 1 stick unsalted butter, cubed
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 & 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 eggs
- 1 cup all-purpose flour
- Ingredients for Topping:
- 4 ounce cream cheese, softened
- 1/4 cup granulated sugar
- Minced zest of 1 lemon
- Juice of 1/2 lemon
- Pinch of salt
- 1 egg
- 1 cup fresh or frozen raspberries (If using frozen berries, don't thaw before using.)
- Sifted powdered sugar
Directions
- Directions:
- 1. Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick spray.
- 2. Melt chocolate, butter, cocoa, and espresso powder for the brownies in a large bowl in the microwave oven on high power, stirring every 30 seconds, or in a saucepan over low heat. Remove mixture from heat when chocolate is nearly melted; stir until it's smooth.
- 3. Stir in the 1 & 1/2 cups granulated sugar, vanilla, and the 1/4 teaspoon salt. Add the 3 eggs, one at a time, blending well after each addition.
- 4. Fold in flour, mixing just until blended. Spread batter into the prepared pan: set aside.
- 5. Using a hand mixer on medium speed, beat cream cheese, the 1/4 cup granulated sugar, zest, lemon juice, and a pinch of salt for the topping in a bowl until smooth, about 5 minutes.
- 6. Blend in the 1 egg, then spread cheesecake batter over unbaked brownie batter.
- 7. Top cheesecake layer with raspberries. Bake brownies until cheesecake is set and golden around edges (a toothpick inserted in the center will come out gooey...it's okay), about 1 hour. Cool brownies in pan on a rack to room temperature, about 45 minutes. Cover brownies with plastic wrap: chill 8 hours or overnight.
- 8. Dust brownies with powdered sugar before serving. Cut brownies into small squares with a lightly oiled knife.
Share Recipe
Similar Recipes
Leave a review or comment
