Someday I will not use food as a way to deal with my problems.
…but that day is not today.
Today I eat Chocolate and Raspberry Cheesecake Brownies and I feel gooood. Listen, I know we aren’t supposed to abuse substances to deal with our problems; we should instead face them head on, blah blah blah… But if we did that, then where would this blog be? So just do yourself a favor and make these brownies, because trust me, they will solve all your problems.**
**Technically speaking they won’t.***
***Who likes to be technical anyway? Just eat the brownies.
Chocolate and Raspberry Cheesecake Brownies
– from Green and Black’s Organic Ultimate Chocolate Recipes The New Collection by Micah Carr-Hill
For the brownie mix:
2 1/2 sticks unsalted butter plus extra for greasing
6 oz dark chocolate
1 3/4 cups unrefined golden baker’s sugar
1/2 cup all-purpose flour
pinch of salt
5 large eggs
2 teaspoons vanilla extract
3 1/2 oz white chocolate, broken into small pieces
For the cheesecake mix:
1 1/2 cups cream cheese
1/3 cup unrefined golden baker’s sugar
1 teaspoon vanilla extract
2 large eggs
6 oz raspberries
Preheat the oven to 350° F. Grease and line a 8 inch brownie pan.
To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.
Combine the sugar, flour, and salt in a large mixing bowl, pour over the cooled chocolate, and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate.
Blend together until you create a shiny chocolatey mixture. Pour this into the prepared pan.
Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract, and eggs until smooth and creamy pour this carefully over the brownie mix, trying to create an even layer,
Use a fork to drag the cheescake mix through the brownie mix to create a marbled effect. Drop the raspberries into the pan. Try to ensure that all the raspberries are almost fully pushed into the mixture.
Cook in the preheated oven for about 35 to 40 minutes. After 30 minutes, remove the pan and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Leave to cool in the pan, covered with foil.