Raspberry Chocolate Cheesecake Brownies

Friday, July 11, 2014


Or otherwise known as: Seán's Birthday Brownies. I made these babies for a little birthday get-together I had at my place today. While I have stated, and will state time and time again, that I am not a fan of chocolate, I will admit that these are pretty darn tasty. The raspberry glaze is my favorite part I'm pretty sure, but that's because I'm still not a huge cocoa fan, but M ate a few of these up like no ones business before he went work. They're a great treat, and surprisingly simple to make.

Scroll on to see some baking photos and the recipe mixed in with my tips, or scroll to the bottom for more yummy photos and a condensed version of the recipe. Enjoy!


::Ingredients::

::Brownies::
3/4 cup butter
Pam baking spray (or something for greasing)
3 tbsp unsweetened cocoa
1 cup superfine sugar
2 lightly beaten eggs
heaping 1/3 cup mashed raspberries
1 cup flour

::Cheesecake::
heaping cup ricotta cheese
scant 1/4 cup superfine sugar
1 egg

::Raspberry Glaze::
about 1 cup mashed raspberries
1/2 cup superfine sugar

::Steps::
First things first, preheat your oven to 350 degrees F and grease whatever pan you have that would best suit brownies, I used two 8x8 baking pans.

Next melt your butter in a saucepan over slow heat. Once melted, remove from heat and stir in the cocoa, sugar, eggs, and mashes berries.


After that, stir in the flour until completely mixed. Pour the brownie batter into your pan (or pans).


Now to start the cheesecake topping! Simply whip together the ricotta, sugar, and egg. So simple!


Now take that cheesy goodness and plop it onto the brownie batter in spoonfuls wherever you so please and use one of those rubber spatulas to swirl it around to your hearts content! Get creative, it's kind of soothing and fun.


Oh yeah! Check out those sweet swirls! After that place into the oven for around 40 minutes, or until fully cooked.

While the brownies are in the oven, start on the glaze. This part is also beyond super simple. Just mash together you remaining raspberries, I think I had about a mashed cup left when all was said and done, but use whatever you have.

Once mashed up, put them in a small saucepan with the sugar and stir over low heat until blended, then let simmer until hot and bubbly.


Once your glaze is all melty, hot, and good, pour it into a mesh strainer, or any other straining thing you happen to have so that your teeth aren't completely filled with seeds whenever you take a bite.



I used a fork to squish as much juice as I could out of the seeds before throwing them away.


Done! Here's your glaze and it's damn tasty. You should most definitely sneak a taste while you wait for the brownies to finish.


Yum! Fresh out of the oven goodness! Let these cool for around 10 minutes or so, then cut and place on a wire rack to cool completely. But, as always, eat some while hot!




And that's it! Super simple, super yum. Please try them out, and if you do let me know!

Also, as most of my previous recipes this one was altered from a recipe in this awesome book. I highly suggest picking it up if you love baking as much as I do. It's currently on sale, too! 


::Ingredients::

::Brownies::
3/4 cup butter
Pam baking spray (or something for greasing)
3 tbsp unsweetened cocoa
1 cup superfine sugar
2 lightly beaten eggs
heaping 1/3 cup mashed raspberries
1 cup flour

::Cheesecake::
heaping cup ricotta cheese
scant 1/4 cup superfine sugar
1 egg

::Raspberry Glaze::
about 1 cup mashed raspberries
1/2 cup superfine sugar

::Steps::
-Preheat oven to 350 degrees F and grease a suitable brownie pan (I used two 8x8 pans)
-Melt butter over low heat in a saucepan. Once fully melted, remove from heat and add cocoa, sugar, eggs, raspberries, and flour, then pour into your pan(s).
-For the cheesecake top, whip ricotta, sugar, and egg together in a bowl, then dollop on top of the brownie mix with a spoon and swirl around with a rubber spatula.
-Bake for 40 minutes, or until coked through.
-Start glaze while brownies cook. Stir raspberries and sugar together in a small saucepan over low heat until mixed. Let simmer until hot and bubbly, then strain out the seeds.
-Let brownies cool in pans for around 10 minutes, then cut and move to wire rack for remainder of cooling.
-Top brownie with glaze, and enjoy! 

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