Raspberry Cream Cheese Brownies
My neighbourhood is having a block party (So exciting!) and there were instructions to bring food to share. I would have liked to have brought something savoury instead of sweet, but I had this huge surplus of cream cheese that needed to be used up and I was afraid of using it in a recipe without having anyone to share it with because – ah! Unhealthy!
(We don’t normally buy cream cheese but my mom’s birthday was last weekend and I made this peanut butter chocolate cake. It called for a cream cheese icing and I bought an ENORMOUS tub of cream cheese, much larger than I actually needed.)
I’ve always wanted to make cream cheese swirled brownies.
I’ve also been wanting to make raspberry brownies for awhile now.
So I decided to combine them into one super brownie.
These brownies are:
- Intensely raspberry-y
- 1 & 1/2 cups frozen raspberries (some will be blended, some will be sprinkled)
- 3/4 cups semi-sweet chocolate chips (again, some will be blended, some will be sprinkled)
- 1 cup cream cheese
- 1/4 cup white sugar
- 1 egg
- 1 brownie mix & ingredients required to make the brownies (In my case this meant 1 egg and 1/4 cup vegetable oil)
- You could also make your own brownie batter from scratch of course!
To make the filling
- Using a hand mixer, blend together cream cheese, sugar, and egg
- Blend in 1 cup of the frozen raspberries
- Blend in 1/2 cup of the semi-sweet chocolate chips (Optional: I broke the chips up into smaller chunks with the food processor beforehand)
- Pour brownie mix onto pan
- Pour cream cheese mix over top. Using a spoon, swirl the brownie mix and the cream cheese mix so that you can see the chocolate brownie mix swirling through in parts.
- Sprinkle top with 1/2 cup frozen raspberries, crushed by hand so that they’re in slightly smaller pieces, and 1/4 cup semi-sweet chocolate chips
- Bake at 325° for about 35 minutes.
- Let cool
Brownies taste amazing warm but are messy and prone to falling apart if you try to eat them too soon after taking them out of the oven! This is usually no big deal but since I was cutting them into squares and serving them to strangers who might be put off by a brown gobby mess, I put them in the fridge to firm up a bit faster.