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| Raspberry Cheesecake Brownies |
I had some leftover raspberry filling from a birthday cake I made for my daughter, so I hit Pinterest to see what I could make with it and came across this recipe from Butter With a Side of Bread.
They were super delish and everyone loved them!
Ingredients:
3/4 cup butter
4 ounces unsweetened baking chocolate
2 1/2 cups sugar, divided
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
8 ounce package cream cheese, softened to room temperature (this is important)
1 teaspoon vanilla
1 cup raspberry filling (from a 20 oz. can)
Directions:
1. Preheat oven to 350°. Grease a 9 x 13” baking pan.
2. Microwave butter and chocolate together for 2 minutes on high. Stir until melted and smooth.
3. Combine 2 cups of sugar and the eggs in a large bowl. Add the chocolate mixture; mix until well combined. Mix in flour and salt. Spread in prepared baking dish.
4. In a small bowl, combine the cream cheese, 1/2 cup of sugar, and the vanilla extract. Stir until smooth.
5. Dollop spoonfuls of the cream cheese mixture on top of the brownie mixture in pan. Repeat with the raspberry filling. Using a knife or a skewer swirl the cream cheese and raspberry for a marbled design.
6. Bake 40 to 45 minutes until edges are cooked and center is set. Let cool completely before cutting.
Makes approximately 15 brownies
This recipe was adapted from Butter With a Side of Bread.
Raspberry Cheesecake Brownies
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