What better way to show your Valentine how much you love them!?
Sinful chocolate brownies, creamy cheesecake and sweet swirls of raspberry
Oh, and did I mention we’re using boxed brownies to skimp on time but certainly not flavor
Choose your favorite brand of brownies and gather the ingredients needed to make the mix
Then assemble two 8 ounce blocks of cream cheese that has been brought to room temp, 2/3 cup of sugar, 2 eggs, and 1 teaspoon of almond extract (my favorite addition!)
Measure out 1/2 cup of seedless raspberry preserves and set aside for assembly
Add the cream cheese to the bowl of a mixer and blend until smooth. Add in the eggs, sugar and extract and mix well. Set aside
Stir up the ingredients listed on the box of brownie mix. The brand I chose uses one egg and 1/4 cup of oil, but every brand differs
Prepare a 9 x 13 baking pan by spraying with cooking oil
Very important note! After spraying the pan, line the bottom with parchment and spray with cooking oil
Learn from my mistakes here… I’ve made this without the parchment and it was pretty difficult to get the cheesecake brownies out of the pan. They were still tasty, but not so pretty
Pour in the brownie mix (reserving 1/2 cup) followed by the cream cheese mixture (reserving 1/2 cup) and spread out evenly in the pan
Add the reserved brownie and cream cheese mixture in dollops
That’s a fancy French term… “dollop”
I’m random so I have no rhyme or reason where I place my dollops. My Husband, on the other hand, would have a level and a tape measure to ensure even dollop-ness
Lastly, add in blobs of raspberry jam
Now for the fun part! Let’s swirl!
Use a wooden skewer or toothpick and swirl through the randomly placed dollops of tastiness
Place in the 350 degree preheated oven uncovered for 30 minutes
At this point, we’re going to cover with foil for about another 10-15 minutes until the tester comes out clean
Another learn-from-my-mistakes-moment… Tent the foil high enough over the pan that it will not touch the top of the cheesecake brownies
Foil touching the soft, not completely baked cheesecake brownies = disastrous mess
Again, tasty but not pretty
Oh Mama. This looks so good I’d like to cut into this right now, but no. Refrain.
Cool on a wire rack and then chill for at least 2 hours before serving
I’ve actually had the best results chilling this over night before serving
Note how the parchment provides easy to remove handles so you can lift out of the pan and right to your cutting board!
Once chilled, cut into squares and serve with fresh raspberries and mint if desired
Enjoy!
Simply Sundays ~ Raspberry Cheesecake Brownies
Ingredients
Favorite brownie mix + ingredients needed to make the mix
Two 8 ounce blocks of room temp cream cheese
2/3 cup of sugar
2 eggs
1 teaspoon of almond extract
1/2 cup of seedless raspberry preserves
Fresh raspberries and mint for serving, if desired
Directions
Preheat oven to 350 degrees
Choose your favorite brand of brownie mix and gather the ingredients needed to make the mix and combine according to package instructions
Then assemble two 8 ounce blocks of cream cheese that has been brought to room temp, 2/3 cup of sugar, 2 eggs, and 1 teaspoon of almond extract
Measure out 1/2 cup of seedless raspberry preserves and set aside for assembly
Add the cream cheese to the bowl of a mixer and blend until smooth. Add in the eggs, sugar and extract and mix well. Set aside
Prepare a 9 x 13 baking pan by spraying with cooking oil and lined with parchment that has been sprayed with additional cooking oil
Pour in the brownie mix (reserving 1/2 cup) followed by the cream cheese mixture (reserving 1/2 cup) and spread out evenly in the pan
Add the reserved brownie and cream cheese mixture in dollops and spoon in the raspberry preserves
Use a wooden skewer or toothpick and swirl through each of the toppings
Place in the 350 degree preheated oven uncovered for 30 minutes
Cover with foil for another 10-15 minutes until the tester comes out clean
Cool on a wire rack and then chill for at least 2 hours before serving
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
Architec Carving Board, Gripperwood
KitchenAid Artisan Series 5-Qt. Stand Mixer
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Reynolds Kitchens Parchment Paper
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Silicone Flexible Rubber Baking Spatula
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