Saturday, October 17, 2009

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)

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.

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