Eating Sweet Recipes

Cream Cheese – Raspberry Brownies

So I finally have my seminar paper ready (I’m internally doing somersaults, believe me) and besides studying Latin I seem to have more time for my beloved little projects once again. Hooray!

With my birthday being last Saturday I wanted to make something for my nice colleagues at work, and what’s better than cake for gym coaches? And of course, you can benefit from that as well.

You need: 

For the dough (for a baking dish of about 32 x 24 cm):

  • 100g bittersweet chocolate
  • 100g semi-sweet chocolate
  • 80g butter
  • 120g sugar
  • ½ tsp. vanilla extract
  • 2 eggs
  • 105g flour
  • ¼ tsp. salt
  • ¼ tsp. baking soda

For the topping:

  • 240g cream cheese
  • 100g sugar
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • 20g starch
  • 200g raspberries
  • 1 tbsp. sugar

Preheat the oven to 180°C and grease the baking dish.

Slowly melt the chocolate with the butter in a metal bowl over boiling water or in the microwave. Transfer into a bigger bowl and stir with the sugar and vanilla extract. Let cool.

For the topping mix cream cheese and sugar. Add the egg, vanilla extract, salt and starch.

Whisk the now cool chocolate cream with the eggs. Mix flour, salt and baking soda in a mixing bowl and add the mixture to the chocolate. Do not mix it for too long!

Spread the dough evenly on the baking dish, then spread the cream cheese mixture on the surface, leaving about 1cm space at the edges.

Scatter the raspberries over the cream cheese and sprinkle with sugar.

Bake for 40 minutes, then let cool.

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That was marvellously easy I’d say. I like the mixture of dark and rich chocolate flavours with the cream cheese taking the sting out of it. And the raspberries just give it a nice sour and fruity touch. Yummy!

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