Mixed Berry Crisp

It's full on berry season here and we couldn't resist picking up a berry bounty. This recipe calls for a mix of raspberries, blackberries, blueberries, and quartered strawberries (or 3 lbs of peaches!). I ended up using golden berries, strawberries, blackberries, and boysenberries. The combination worked amazingly well with the almond topping. I made a full recipe of the topping and half a recipe of fruit and as suggested am saving topping for another quick and easy dessert in the future.

One year ago: Rhubarb Snacking Cake
Two years ago: Prosciutto and Cream Pasta
Three years ago: Broccoli, Tomato, Goat Cheese Pasta

Mixed Berry Crisp (from Ready for Dessert)

Ingredients
Filling
795g mixed berries
65g sugar
2 tbsp/15g flour
2 tsp lemon juice
Topping
110g flour
50g sugar
120g brown sugar
90g crushed amaretti cookies
1 tsp ground cinnamon
65g almonds, toasted
115g butter, cut into 1/2" pieces

1. Preheat oven to 375F.
2. To make filling, toss ingredients together in shallow, 2 quart baking dish. Set aside.
3. To make topping, pulse together flour, sugar, brown sugar, amaretti, cinnamon, and almonds (almonds can still be a bit chunky).
4. Add chilled butter to topping and pulse until beginning to hold together (or if like me your food processor is too small, you can do this with a pastry blender).
5. Distribute topping over fruit. Bake until bubbling around edges, 40 - 50 minutes.

Mixed Berry-Almond Cobbler

In my fridge, I found a mixture of leftover raspberries and blackberries with some rhubarb hiding in the freezer. Although this recipe only calls for the berries, I decided that some rhubarb thrown in with a little extra sugar and cornstarch would be the perfect addition. The almond topping on this dessert is fantastically light, airy, and flavorful. You can also make this recipe with 1kg pitted cherries or even a mixture of cherries and apricots.

One year ago: Pomegranate Molasses Dressing
Two years ago: Rhubarb Custard Cake
Three years ago: Lemon Blueberry Cheesecake Pots

Mixed Berry-Almond Cobbler (from Ready for Dessert)

Ingredients
Filling
6 cups (795g) mixed berries
2 tbsp (30g) sugar
juice of 1/2 lemon
Topping
1 cup (140g) flour
1 1/2 tsp baking powder
1/2 tsp salt
7 ounces (200g) almond paste, crumbled
1/3 cup (65g) sugar
1/2 cup (115g) unsalted butter
1 large egg
1/2 tsp vanilla or almond extract
1/2 cup whole milk

1. Preheat oven to 350F.
2. To make filling, in a shallow 2 quart baking dish, toss berries with 2 tbsp sugar and lemon juice.
3. To make topping, in small bowl whisk togeter flour, baking powder, and salt.
4. In stand mixer, beat together almond paste and 1/3 cup sugar until paste is broken into fine pieces.
5. Beat in butter, then egg and extract.
6. Add half of flour mixture, followed by milk, and remaining flour mixture, mixing until combined.
7. Spoon batter evenly over berries in baking dish.
8. Bake until golden brown and cooked through, 45 minutes.

Cornmeal Cake with Fresh Corn and Berries

This is a hearty cake that's great for snacking. I used a mixture of blackberries and raspberries. She suggests only using 1 cup of berries in the cake and garnishing with the remaining cup, but I think the cake could handle having 2 cups of fruit.

Two years ago: Eggplant Souffle

Cornmeal Cake with Fresh Corn and Berries (from Farmers' Market Desserts)

Ingredients
2 cups blackberries or raspberries
3/4 cup corn kernels (1 ear of corn)
1 cup plus 2 tbsp flour
3/4 cup plus 2 tbsp granulated sugar
1/2 cup yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2 large eggs
1/2 cup buttermilk
1/3 cup extra virgin olive oil

1. Heat oven to 350F. Oil and 8"x2" round cake pan. Dust with flour.
2. Mix berries in small bowl with corn kernels. Sprinkle with 2 tbsp flour and 2 tbsp sugar. Stir to coat.
3. In a medium bowl, stir together 1 cup flour, 3/4 cup sugar, cornmeal, baking powder, baking soda, and salt.
4. In a small bowl, whisk together eggs, buttermilk, and olive oil.
5. Stir wet ingredients into dry until well combined.
6. Fold berries and corn into batter.
7. Pour batter into prepared pan. Bake until cooked through, 40 - 45 minutes.

Berry Summer Bundt Cake

It wouldn't be summer without a new way to put berries into cake form. I upped the berries in this to 4 cups and used a mixture of currants, blueberries, blackberries, strawberries, and raspberries. I also skipped on the icing so it would be slightly more appropriate for breakfast. This is highly adaptable for whatever berries you have on hand. Mine took a little bit longer to bake and still came out slightly undercooked in parts. The berries also sank a tiny bit.

One year ago: Chipotle Pork Cheeseburgers
Two years ago: Vodka Cream Pasta

Berry Summer Bundt Cake (from Smitten Kitchen, originally Rustic Fruit Desserts)

Ingredients
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 - 4 cups mixed berries

1. Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.
2. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside.
3. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes.
4. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.
5. Beat in vanilla, briefly.
6. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.
7. In the bowl where you’d mixed your dry ingredients, toss the berries with 2 tablespoons of flour.
8. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
9. Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
10. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.

Triple Coconut Muffins with Raspberry

My officemate at work first tried this recipe and we were both a little underwhelmed by the result. The end result was a very dense muffin with an odd texture. The coconut flavour just didn't come through enough either. I decided to liberally adapt this recipe, taking Deb's suggestion to use coconut milk instead to add more coconut flavour and adding some raspberries. I made quite a few changes as well (buckwheat flour, dark brown sugar) and the end result was great. The flavour seemed to get even better after the first day. Note this recipe only makes 10 muffins.

One year ago: Mint and Scallion Soba Noodles
Two years ago: Raspberry Lemonade

Triple Coconut Muffins with Raspberry (adapted from Smitten Kitchen)

Ingredients
1/2 cup (110 grams) virgin coconut oil
3/4 cup (95 grams) all-purpose flour
1/2 cup (60 grams) buckwheat flour (or you could use whole wheat)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup coconut milk
1/3 cup brown sugar sugar
1 large egg, at room temperature is best
1 teaspoon (5 ml) vanilla extract
3/4 cup (90 grams) sweetened shredded coconut, divided
1 cup raspberries, frozen or fresh

1. Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
2. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
3. In a medium bowl, whisk together your flours, baking powder and salt.
4. Stir in 1/2 cup shredded coconut.
5. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk and vanilla.
6. Stir wet ingredients into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each. [I omitted the coconut on top.]
7. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

Fresh Fig and Raspberry Tart with Honey

I couldn't resist some figs that were on sale. $1.99 for 6 as opposed to $1.49 each! The thing that takes this tart from good to amazing in the almond crust. Do not skip the crust!

Two years ago: Mole Risotto with Avocado Puree

Fresh Fig and Raspberry Tart with Honey (from Ready for Dessert)

Ingredients
Dough
1 cup (140g) all-purpose flour
1/2 cup (40g) sliced blanched almonds
1/2 cup (100g) sugar
1/2 tsp salt
6 tbsp (85g) unsalted butter, cut into 1/2" pieces and chilled
2 egg yolks
3/4 tsp almond extract
Filling
1/4 cup (65g) raspberry jam
12 ripe figs
1 1/4 cup (170g) raspberries
3 tbsp honey, warmed

1. To make dough, grind flour, almonds, sugar, and salt in food processor until almonds are powdery.
2. Add butter and pulse until size of grains of rice.
3. Add yolks and extract and run until dough comes together.
4. Transfer dough to work surface, knead until smooth, and press into disk.
5. Butter a 9" tart pan with removable bottom. Transfer disk to pan and press out. Freeze for at least 30 minutes.
6. Preheat oven to 375F.
7. Set tart pan on baking sheet and prick dough 10 times with fork. Line with aluminum foil and fill with weights.
8. Bake 20 minutes until dough is set. Remove foil and weights and bake until golden, 10 more minutes. Let cool.
9. Spread raspberry jam on bottom of tart.
10. Trim fig stems and quarter lengthwise. Arrange in tart in 2 concentric circles.
11. Arrange raspberries in center of tart.
12. Drizzle warm honey over tart.
13. Remove tart from pan and serve.

White Chocolate and Raspberry Tartlets

I've been craving the combination of white chocolate and raspberry lately. I'm glad I found this recipe because it definitely satisfied that need. A good quality white chocolate is key to this recipe working. The pastry recipe for this also adds a lot to the dish. It's an excellent shortbread style dough.

Two years ago: Tomato and Olive Penne

White Chocolate and Raspberry Tartlets (from Ottolenghi)

Ingredients
40g raspberries
180g white chocolate, chopped into tiny pieces
20g unsalted butter, cut into 5mm dice
90ml heavy cream
6 tsp raspberry jam
6 pre-baked tartlet cases

1. Crush fresh raspberries with a fork and pass through fine sieve. Set aside.
2. Put white chocolate and butter in heatproof bowl. Heat cream in saucepan and bring to boil. Pour over chocolate and butter and stir with rubber spatula until smooth.
3. Spoon raspberry jam into tartlet cases and pour chocolate ganache in.
4. Spoon raspberry coulis into center of each tart. Swirl.
5. Transfer to fridge and let set for at least 30 minutes.

Pre-Baked Tartlet Cases
110g plain flour
33g icing sugar
1/4 tsp grated lemon zest
pinch of salt
60g cold unsalted butter, cut into small cubes
1/3 egg yolk
2 tsp cold water
40g melted butter for brushing
flour for dusting

1. Put flour, icing sugar, zest, and salt in bowl and add butter. Mix ingredients until coarse breadcrumb consistency.
2. Add yolk and water and mix until dough comes together.
3. Remove dough and kneed for a few seconds to shape into smooth disk. Wrap in cling film and chill until ready to use.
4. Brush tartlet tins with a layer of butter and set in fridge.
5. Meanwhile, lightly dust work surface with flour. Roll out pastry to 2 - 3 mm thick and cut out 6 circles. Line tins by placing circles inside, pressing into corners and sides. Rest in fridge for 30 minutes.
6. Preheat oven to 300F. Line pastry case with greaseproof paper and fill with rice or dry beans. Blind bake for 25 minutes or until golden-brown. Remove from oven.

Black and Blue Buckle

Usually I share baked goods that I make, except when I make something that's amazing for breakfast. I substituted raspberries for blackberries which I highly recommend. I think almost any combination of these would work well! Don't shorten the whipping time of the butter, it makes the batter super light and fluffy.

One year ago: Chicken Tikka Masala

Black and Blue Buckle (from Farmers' Market Desserts)

Ingredients
Topping
1/2 cup all-purpose flour
1/3 cup light or dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into pieces
1/4 cup pecans, toasted and chopped (or almonds)
Filling
1 1/2 cups blueberries
1 1/2 cups blackberries (or raspberries)
1 tbsp granulated sugar
1 tsp grated lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon
Cake
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk

1. To make topping, stir together flour, brown sugar, cinnamon and salt in a food processor.
2. Add butter and pulse until butter is small pieces.
3. Stir in pecans.
4. In a small bowl, toss berries with sugar, zest, salt, and cinnamon.
5. Preheat oven to 350 and butter a 9" square pan.
6. In a small bowl, stir together flour, baking powder, and salt.
7. In a stand mixer bowl fitted with a paddle attachment, beat together butter and sugar on low speed and increase to medium, beating until light and creamy, about 5 minutes.
8. Mix in egg and vanilla.
9. On low speed, add half of flour mixture, milk, and remaining flour, beating until just combined and scraping the bowl in between.
10. Transfer batter to pan and smooth top with a spatula.
11. Scatter berry filling evenly over the batter.
12. Distribute topping evenly over berries, squeezing into small clumps.
13. Bake until topping is golden and cake is cooked through, 50 - 55 minutes.

Raspberry Breakfast Bars

It's the start of Quebec raspberry season and I couldn't resist those little baskets of raspberries. Granted, I meant for these to be turned into scones, but that would've required waiting until the weekend to use the raspberries! I remember seeing this recipe last year, but not making it because it required oats and I never seemed to have those on hand. Thankfully, that problem has been remedied. I'm only sorry that I waited so long to make these! I scaled the recipe in half, but the original is included below.

One year ago: Zucchini and Goat Cheese Galette

Raspberry Breakfast Bars (from Smitten Kitchen, originally Baked: New Frontiers in Baking)

Ingredients
For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
450g raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

1. Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
3. Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
4. Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
5. Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
6. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
7. Transfer to a wire rack to cool completely, then cut into squares and serve.

Chocolate Raspberry Cupcakes

These cupcakes come together quickly and taste so rich. I initially served them very shortly after cooking and the cake portion didn't seem to want to stay together, but after the rest had had the chance to sit, the cupcakes held their shape nicely.

The only change I did was making my own raspberry layer as I had raspberries on hand, but not raspberry preserves.

One year ago: Eggs en Cocotte with Pesto

Chocolate Raspberry Cupcakes (from Love and Olive Oil)
Makes 12 cupcakes

Ingredients
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup (170g) sugar
1 cup (110g) all-purpose flour
1/3 cup (40g) cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Raspberry
1 cup raspberries
1 tbsp cornstarch
1 - 2 tbsp sugar
Whipped Ganache Frosting:
8 ounces good semisweet or dark chocolate
1 cup heavy cream
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
2. Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Add dry ingredients to wet ingredients and beat until no lumps remain (or very few remain).
5. Pour into liners, filling each with 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
6. For raspberry layer, finely chop the raspberries in a food processor.
7. Heat raspberries with sugar and cornstarch over medium heat until mixture thickens. Set aside to cool.
8. For whipped ganache, finely chop chocolate and place in a heat proof bowl of a stand mixer.
9. Bring heavy cream to a simmer. Slowly pour hot cream over chopped chocolate, and allow to sit for 1 minute. Stir until chocolate is smooth and creamy.
10. Add vanilla, and allow ganache to cool to room temperature.
11. With stand mixer (or handheld electric mixer), whisk on high for 2 to 3 minutes until lighter brown. It should be the consistency of buttercream. If it's too thick, add more cream 1 tablespoon at a time and whip until it is the proper consistency.
12. To assemble, spread a thin layer of raspberry on the cupcakes, and spread or pipe on ganache.

Raspberry-Lemon Souffle

The only thing worse than a highly anticipated recipe failing is a highly anticipated recipe failing when you're serving it to other people. I found a recipe that I was incredibly excited by ... a raspberry souffle with a chocolate truffle hidden inside. It seemed so promising, but then it horribly collapsed in the oven and the raspberry taste just wasn't quite there. I realize it's likely my fault for the collapsing (I overbaked them), but the raspberry taste just didn't cut it either. Discouraged, but not completely deterred, I decided to check for another raspberry souffle recipe. Luckily, the second time around went much better ... although no one got to enjoy it but me. You could try hiding a chocolate truffle inside, but it's also satisfying with just the fruit. I left out the raspberry jam and upped the sugar a bit because people were saying it was a bit tart and to use sauces with it (I assume the jam would've added sugar and making a creme anglais just didn't seem right for this). Instead of collapsing in the oven, this souffle was super tall. It also had a much more intense raspberry flavour thanks to the extra step of boiling the raspberry down.

Raspberry-Lemon Souffle (adapted from epicurious.com)

Ingredients
Nonstick vegetable oil spray
340g frozen unsweetened raspberries, thawed
1/2 cup 3 tbsp sugar
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
4 large egg whites
Pinch of salt

1. Preheat oven to 400°F. Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking sheet.
2. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. (I skipped the straining as I don't mind having the seeds.)
3. Add 1/2 cup sugar and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes.
4. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
5. Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form.
6. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
7. Fold 1/3 of whites into raspberry mixture; fold in remaining whites.
8. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes.

Raspberry-topped Lemon Muffins

Another recipe found while trying to look for creative and delicious ways to use raspberries.  I need to start keeping lemons in my kitchen all the time, because I'm beginning to be obsessed with all the blueberry/raspberry and lemon combinations.  I'm posting the recipe as is, but if I had it to make over again, I would put more raspberries on each muffin (or maybe my raspberries were just small).

Raspberry-topped Lemon Muffins from Smitten Kitchen (from Bon Appetit)

Ingredients

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 large egg
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice left to sit for 10 minutes)
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries
 
1. Preheat oven to 375F.
2. Line 12 standard muffin cups with paper liners.
3. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.
4. Whisk flour, baking powder, and salt in medium bowl to blend.
5. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
6. Divide batter among muffin cups.
7. Top each large muffin with 4 raspberries.
8. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes.

Easy Buttermilk Cake

I found this recipe on Smitten Kitchen while looking for something to do with the raspberries from the raspberry cheesecake brownies.  This recipe is super easy, quick, uses ingredients you almost always have on hand, and makes a fairly small cake.  I've made it three times now ... twice with raspberries and once with blueberries.  I have yet to try it with the lemon zest, but have tried subbing 2 tbsp of lemon juice.  I think it would be even more delicious with the lemon zest.


Berry Buttermilk Cake from Smitten Kitchen (from Gourmet magazine)

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk (you can make your own buttermilk although it's not as good by combining 1 cup milk and 1 tbsp lemon juice and letting it sit for 10 minutes or so)
1 cup fresh raspberries/blueberries/fruit of choice

1. Preheat oven to 400F.  Place parchment paper in 9 inch round baking pan.
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
3. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes (for some reason, my oven always takes a lot longer than this).
7. Cool in pan, but it's best eaten warm.

The Recipe that Started the Revived Cooking Obsession: Raspberry Cheesecake Brownies

I'm sad to say, this recipe has been upstaged. Try this one with raspberries instead of chocolate chips.

I got this recipe from a friend from work who was leaving to do a master's program. The first time she offered me one of these brownies, I was a little hesitant ... cheesecake has never been one of my favourites, but one bite of these delicious brownies and I was cooked. When she shared the site it came from, I was even more excited ... Kayotic Kitchen ... beautiful photos, amazing looking food, easy to follow directions ... I was hooked.

Because I don't like having to buy 2 boxes of chocolate and 2 boxes of cream cheese, this recipe is scaled down from the original, but I think it remains just as delicious. Measurements have also occasionally been converted from ounces to grams, because Canada seems to prefer grams!

Raspberry Cheesecake Brownies from Kayotic Kitchen (from Delicious Magazine)

Ingredients
1 cup sieved flour
1 2/3 cups sugar
3/4 cups butter
6 oz dark chocolate
5 oz raspberries (fresh or frozen, I've only used frozen)
250 g cream cheese
2/3 tsp vanilla extract
5 eggs

1. Bring the eggs, butter, and creams cheese to room temperature.
2. Break/cut the cream cheese, butter, and chocolate into pieces.
3. Cover a 9x9 baking pan in parchment/baking paper and preheat oven to 350F.
4. Whisk the butter with slightly less than 1 cup sugar.*
5. Add 3 eggs, one at a time, until each egg is completely blended in.
6. Melt the chocolate. Let it cool slightly.
7. Mix the chocolate in with the butter/sugar/egg mixture.
8. Add slightly less than 1 cup flour to the mixture.*
9. In a different bowl, mix the cream cheese with 1 - 2 eggs,** 2/3 cup sugar, and 2/3 tsp vanilla.
10. Spread 2/3 of the chocolate mixture in the baking dish.
11. Pour cream cheese mixture on top and spread. Drop remaining chocolate onto the cream cheese and marble it on top. It doesn't have to be pretty!
12. Drop the raspberries on top.
13. Bake for 40 - 45 minutes or until the center sets. My oven always seems to take longer.
14. Cool and enjoy!

* We scaled down slightly, so these need to be scaled down. We're only using 6/7 of the original amount of chocolate.
**It will be a little runny if you use 2 eggs, but will bake up fine ... or you can use less than one full egg to have a firmer cream cheese layer (with the way we're scaling, it would be about 1 1/3 egg). If you add the 2 eggs, it will be harder to marble on the extra layer of chocolate at the end, but it's does make it a fluffier layer.