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Nutty Raspberry Cream Cheese Brownies

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 24 Brownies
These raspberry cream cheese brownies are so scrumptious, so moist and creamy and the walnuts make them extra good. They'll be asking for seconds of these chocolate treats......................Diana's Desserts

For the brownie batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 1-ounce squares unsweetened chocolate
6 1-ounce squares dark chocolate (bittersweet or semi-sweet)
1 cup (2 sticks) unsalted butter
5 large eggs
1 1/4 cups granulated sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
1 1/4 cups walnut pieces

For the raspberry cheesecake batter:
1 (8 oz.) cup cream cheese
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 teaspoon red food coloring, optional
3 large eggs
1 1/2 teaspoon vanilla extract

For garnish:
3/4 cup walnut pieces

For the brownie batter:
Sift together the flour, baking powder and salt. Set the mixture aside.

Melt the chocolate and butter together in a microwave or the top of a double boiler.

While the chocolates are melting, beat the eggs, sugars and vanilla together in the bowl of an electric mixer until well blended. On low speed, blend the melted chocolate mixture into the egg and sugar mixture until well blended, scraping the bowl down once during the addition. Add the flour mixture and beat until well blended. Remove and reserve 2 1/4 cups of the brownie batter, then add the walnuts to the batter remaining in the bowl and mix them in well.

Prepare a 9x13-inch pan by lightly greasing it. Create a liner for the pan by pressing either kitchen parchment or aluminum foil into the pan so that it sticks to the greased surfaces. Brush the liner with melted butter.

Pour the brownie batter with the walnuts into the pan and set it aside while preparing the cheesecake batter.

For the raspberry cheesecake batter:
In the bowl of an electric mixer, beat the cream cheese until it is smooth. Beat in the soft butter, followed by the sugar and mix until smooth, scraping the bowl down once during the mixing. Mix in the raspberry preserves and food coloring.

Lightly beat the eggs and vanilla until blended, then beat them into the cream cheese mixture until fully incorporated, again scraping the bowl down once during the mixing.

Pour the cheesecake batter over the brownie batter in the prepared 9-by 13-inch pan. If necessary, smooth the cheesecake batter to the edges of the pan using a rubber spatula.

Final decoration and baking:
Drizzle ribbons of the reserved brownie batter over the cheesecake layer in the pan, being careful not to completely cover the cheesecake layer.

Pull the tip of a knife in a zigzag pattern through the batters in the pan to marble them.

Sprinkle the remaining 3/4 cup of walnuts evenly over the batter and bake the brownies at 350 degrees F (180 C) for 60 to 75 minutes, or until a toothpick inserted in the center of the pan comes away barely clean. Be careful not to overbake the brownies.

Remove the brownies from the oven and allow them to cool to room temperature, then refrigerate overnight.

Turn the refrigerated brownies out of the pan and remove the paper or foil liner from them. Flip them right side up and, using a knife that has been dipped in hot water and wiped dry, cut them into 2-inch squares.

Allow the brownies to come to room temperature and serve.

Makes: 24, 2-inch brownies.

Source: DianasDesserts.com
Date: August 11, 2002


Reviewer: Ken Bakke
Pure ecstasy! If that term is allowed in food.

Reviewer: Ken Bakke
To add to my previous review, I used a pastry bag fitted with a large round tip to squeeze on the cream cheese layer. This helped with not gouging out the bottom layer. I started by first linining the edges, then criss-crossing across the pan.


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