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.
Servings 20
Calories 300kcal
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.
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. These freeze well. Store in airtight freezer safe containers.
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. These freeze well. Store in airtight freezer safe containers.