Raspberry Cheesecake Brownies
| Yield: | 24 Servings |
| Categories: | Chocolate, Desserts |
| For brownie batter: | ||
| 4 | oz | Fine-quality bittersweet |
| =chocolate chopped | ||
| 2 | oz | Unsweetened chocolate; chopped |
| 1/2 | c | Unsalted butter |
| 1 1/4 | c | Sugar |
| 3 | lg | Eggs |
| 1 1/2 | ts | Vanilla |
| 3/4 | ts | Salt |
| 3/4 | c | All-purpose flour |
| For cheesecake topping: | ||
| 8 | oz | Cream cheese; softened |
| 2/3 | c | Sugar |
| 2 | ts | Fresh lemon juice |
| 1 | lg | Egg |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Salt |
| 2 | tb | All-purpose flour |
| 1 1/2 | c | Raspberries |
| 1 | tb | Sugar |
| Confectioners' sugar | ||
| = for sprinkling | ||
| = brownies (if desired) |
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