Sharing this recipe for my Triple Chocolate Raspberry Cream Cheese Brownies today.

 I had the idea for these  Triple Chocolate Raspberry Cream Cheese Brownies as a Valentine’s Day treat last year, but ran out of time to make them, so I’m not making the same mistake this year.

A brownie base dessert topped with a cream cheese layer with raspberries, topped with chocolate icing and fresh raspberries.

HOW TO MAKE THESE BROWNIES:

I started with a boxed brownie  mix and prepared as directed on the box. Stir in chocolate chips.

Line an 11×7 1/2 inch (brownie pan) with parchment paper.

Mix together the cream cheese layer with cream cheese, egg, vanilla, sweetened condensed milk and raspberries.

Save about one cup of the brownie mixture back and spread the remaining batter into the pan.

Spoon cream cheese mixture over the brownie batter.

Drizzle remaining brownie mixture over the top. Swirl it
very lightly into the cream cheese layer with a butter knife.

Bake until cream cheese is set and toothpick comes out clean.

Allow to cool about one hour then remove from the pan to a wire cooling rack.  Cool another hour.

Transfer to a cutting board. Trim edges off if desired
(I always do this).

Melt chocolate chips in a small bowl, over pan of boiling water. Spread over brownies. (If desired can use a can of ready made chocolate frosting). Top with fresh raspberries.

Cut the brownies into desired size and transfer to a platter.

TIPS FOR SUCCESS:

Make sure the cream cheese is at room temperature for smoother mixing.

Line the brownie pan with parchment paper. It keeps the batter from sticking and is easy to lift the brownies from the pan.

Save about one cup of the brownie mix back. After adding the cream cheese layer, drizzle remaining brownie mixture over the top. Swirl it
very lightly into the cream cheese layer with a butter knife.

Using a sharp knife, cut the ends off of the brownie for a more even look before cutting them into squares.

FREQUENTLY ASKED QUESTIONS:

How can I store the leftovers?
Store the leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days.

Can the brownies be frozen?
YES! They are delicious frozen. I have done this many times. Place in an airtight container. I cover them with parchment paper in the container.  Best if used in 1 month.

Print Pin

TRIPLE CHOCOLATE RASPBERRY CREAM CHEESE BROWNIES

A rich dessert perfect for Valentine's Day, or any special occasion. A brownie base topped with a cream cheese layer, with raspberries, topped with chocolate icing and fresh raspberries.

Course Desserts

Cuisine American

Keyword Chocolate Raspberry Cream Cheese Brownies, Cream Cheese Brownies, Raspberry Desserts

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20

Calories 300kcal

Author pamelashank2015

Ingredients

• Base:
• 1 18.4oz box brownie mix
• 2/3 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 3/4 cup milk chocolate chips
• Filling:
• 8 oz cream cheese softened
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup sweetened condensed milk
• 1 pint raspberries divided
• Topping:
• 1 cup milk chocolate chips
• 20 fresh raspberries from pint containers

Instructions

• Preheat oven to 350 degrees F. Line a brownie pan (11 x 7 1/2 in) with parchment paper.
• In a large mixing bowl, stir together the brownie mix, oil, water, and eggs as directed on the box. Stir in the chocolate chips. Set aside.
• In a large mixing bowl, using an electric mixer, beat together the cream cheese, egg, vanilla, and sweetened condensed milk until smooth. Set aside 20 raspberries to use on top of brownies. Stir remaining ones into the cream cheese batter. (I had 12)
• Save back 1 cup of the brownie batter and spread the remaining amount into the pan. Spoon cream cheese mixture over the batter. Drizzle remaining brownie batter over the cream cheese. Using a flat blade knife, lightly swirl this through the cream cheese.
• Bake for 25-30 minutes, or until cream cheese is set and toothpick inserted into the center comes out clean. Do not overbake.
• Remove from the oven and cool 1 hour. Remove brownies from the pan and transfer to a wire cooling rack, cool another hour. May cut edges off if desired after this.
• Place chocolate chips into a medium size heatproof, glass bowl. Place over a small saucepan of boiling water. Bowl with chocolate chips does not go down in the water. Stir constantly until all of the chocolate is melted.
• Spread chocolate over the top of brownies. Place fresh raspberries on top. Cut into squares of desired size.

Notes

Calorie count is for 1 brownie.

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

*This post was shared at Week-end Potluck Party
@https://sweetlittlebluebird.com/

Some other Valentine’s Day ideas are

Valentine’s Day Mini Breakfast Quiche

Raspberry Mascarpone Coconut Cream Cookie Tart

Happy Valentine’s Day!!