Raspberry Cream Cheese Brownies Food

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• Preperation:
• Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
• Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
• In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
• For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
• Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
• The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Lightly spray 13-inch by 9-inch glass baking dish with nonstick cooking spray.
• Prepare brownie batter: In 2 to 3 quart heavy saucepan, melt butter on medium-low.
• Whisk in cocoa and cook until mixture bubbles.
• Remove from heat and whisk in sugar and preserves.
• Whisk in eggs and vanilla until thoroughly blended.
• In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended.
• Pour batter into baking dish and smooth top.
• Prepare swirl topping: with mixer on medium speed, beat cream cheese, sugar, egg and vanilla until blended.
• Fold in raspberries.
• Spoon large dollops of topping over brownie batter, spacing evenly.
• With knife, swirl topping into batter.
• Sprinkle with the almonds, if using.
• Bake 30-35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached.
• Cool completely in pan on wire rack.
• Cut into 24 squares.

KIDS CAN BAKE: RASPBERRY AND CREAM CHEESE BROWNIE BITES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
• Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
• For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
• To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• PREPARE FILLING Adjust oven rack to middle position and heat oven to 350°F Line 13- by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
• MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ½ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
• LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using toothpick, swirl jam through filling. Spread remaining batter evenly over filling.
• BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.).

RASPBERRY FUDGE BROWNIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
• In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
• Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
• Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

EASY RASPBERRY BROWNIES

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
• Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

RASPBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350°F. and butter and flour a 13-by-9 inch baking pan.
• Make brownie bar:
• In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.
• Make cheesecake topping:
• In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter.
• Scatter raspberries over topping and sprinkle with sugar.
• Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.
• Cut brownies into bars and sprinkle with confectioners' sugar.
• Serve brownies cold or at room temperature.