Raspberry Cheesecake Brownies

September, 2019

We wouldn’t go so far as to call these brownies life changing, but it’s fair to say they may leave their mark.

1 cup brown sugar

3/4 cup white sugar

1 cup cocoa powder

1/2 cup all-purpose flour

1 tsp instant coffee powder

1/2 tsp salt

4 large eggs, beaten

1/2 cup unsalted butter, melted

1/2 cup walnut oil

1 cup cream cheese, at room temperature

1/3 cup white sugar

1/4 cup raspberry jam

1 egg

1/2 tsp vanilla extract

1/4 tsp salt

3 tbsp all-purpose flour

1 cup fresh raspberries

Preheat your oven to 350˚F, and line a 9-by-13-inch pan with a 9-inch-wide sheet of parchment that hangs over the long sides of the pan (this will allow you to lift the squares straight out of the pan for easy cutting).

In a large mixing bowl com bine the brown sugar, 3/4 cup white sugar, cocoa, 1/2 cup of flour, instant coffee and salt. Next add the beaten eggs, melted butter and walnut oil. Mix until smooth and combined.

In a small mixing bowl, cream the softened cream cheese with 1/3 cup white sugar and raspberry jam. Next add the egg, vanilla extract and salt, and mix until smooth. Stir in 3 tbsp of flour, and set aside.

Spread 3/4 of the brownie batter evenly across the bottom of the prepared pan. Atop that, spread the cream cheese layer. Dollop the remaining brownie batter atop the cream cheese layer and gently drag a fork in an S-pattern to swirl the top layer. Last but not least, bejewel the top with fresh raspberries. Place in the preheated oven, and bake for 45 minutes. Let cool in the pan, then lift out the entire brownie, peel off the paper and slice.