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Raspberry Cheesecake Brownies

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Submitted by hydrangea

YIELD

1 brownie pan

PREP

20 min

COOK

40 min

READY

Ingredients

Batter
4 115.6
OUNCES ML/G CHOCOLATE, BITTERSWEET
chopped
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened,, chopped
½ 118
1 ¼ 296
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
¾ 3.8
TEASPOON ML SALT
¾ 177
Cheesecake topping
8 231.2
OUNCES ML/G CREAM CHEESE
softened
158
CUP ML SUGAR
2 1E+1
TEASPOONS ML LEMON JUICE
1 1
LARGE LARGE EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML RASPBERRIES
1 15
TABLESPOON ML SUGAR
1 1
X X POWDERED SUGAR
to taste *

Directions

Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan.

Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool.

Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt.

Whisk in flour until just combined and spread batter evenly in prepared pan.

Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt.

Beat in flour and spread mixture in an even layer over batter.

Scatter raspberries over topping and sprinkle with sugar.

Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it.

Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.

Cut brownies into bars and sprinkle with confectioners’ sugar.

Serve brownies cold or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 1128 47% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 35g 176%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 840mg 35%
Total Carbohydrate 48g 48%
Dietary Fiber 6g 25%
Sugars g
Protein 32g
Vitamin A 35% Vitamin C 22%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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