raspberry cheese cake brownies

raspberry cream cheese browniesfinally i had time to bake something, it’s been quite a while. so i read through my cook books, magazines etc in order to find a new and exciting recipe. in the end i decided for these raspberry cheese cake brownies from cynthia barcomi (slightly changed). in any case i could bake all of her recipes from “let’s bake”. the combination of chocolaty brownies, lemony-vanilla cheese cake and raspberries is ideal. i just can’t say no to the union of two of my favorite cakes 🙂 i hope you like them as much as i do.

ingredients (for a rectangular form 32 x 24 cm)

brownies

  • 200 g chocolate (mixture of milk and bitter)
  • 80 g butter
  • 120 g sugar (either only white or a mixture of white and brown)
  • 1/2 tea sponn vanilla extract
  • 2 eggs
  • 105 g flour
  • 1/4 tl salt
  • 1/4 tl baking soda

cream cheese topping

  • 240 g cream cheese
  • 100 g sugar
  • 2 tea spoons lemon juice
  • 1 egg
  • 1/2 tea spoons vanilla extract
  • 1/2 tea spoon salt
  • 20 g starch
  • 200 g raspberries (fresh or thawed and drained)
  • 1 tbsp sugar

pre-heat oven to 180°. grease baking form or place baking sheet in it (my form was only 29 x 24 cm, which was just fine)

in a metal bowl melt chocolate and butter over bowling water (i usually put the chocolate in a muesli bowl in a pot with very hot water. works just as well and the chocolate doesn’t get that warm). pour into a big bowl and mix in sugar and vanilla. let cool down, add eggs and stir (not when mixture is still warm, the brownies will get hard).

now prepare the cheese cake topping: with a handheld mixer blend cheese cake and sugar. add lemon juice, egg, vanilla extract, salt and starch (in this order).

add flour, salt and baking soda with a wooden spoon or spatula quickly to the chocolate mix – don’t mix too long! spread dough evenly on baking form.

browniespread cheese cake mixture evenly on brownie dough, leave 1 cm free to the edges.

brownie with cream cheesescatter raspberries on top and sprinkle with sugar.

with raspberriesbake for 40 minutes, let cool down, put in the fridge for 1-2 hours before serving.

1 thought on “raspberry cheese cake brownies

  1. Pingback: chocolate raspberry tarte | surfing the kitchen – english

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