Raspberry Cheesecake Chocolate Brownies

posted in: Recipes 0
IMG_5844
Photo by MIx Hart, 2013

I reinvented an existing recipe for cheesecake brownies by adding raspberry jam and using  whole grain spelt flour instead of regular all purpose wheat flour. I changed a few other minor things about the recipe and the results are nothing short of spectacular…

Warning: Do not attempt to make these brownies unless you’re prepared to succumb to eating more than you should.

TIP:
Place cooled brownies in fridge overnight. Wake up early, cut yourself a small slice before breakfast.

Raspberry Cheesecake Chocolate Brownies

2 cups spelt whole wheat flour

3/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 1/4 cups butter

1 cup sugar

3 eggs

2 1/2 tsp vanilla

8 oz softened cream cheese

1/2 cup icing sugar

2/3 cup raspberry jam (with seeds)

Preheat oven to 325 oF

Spray a 9 x 13 ” pan

Mix dry ingredients together.

In separate bowl cream butter and granulated sugar together. Add eggs and 2 tsp vanilla. Beat until smooth. Add dry ingredients and mix on lower speed. Refrigerate 1 cup of dough. Press remaining dough into pan. Refrigerate for 1/2 hour. Spread raspberry jam over cooled base. Mix cream cheese and icing sugar with 1/2 tsp vanilla. Carefully spread cream cheese mixture over jam layer. Crumble reserved dough over top. Bake until cream cheese is set: 25 minutes.

Refrigerate squares and eat within 3 days (if they last that long).

Leave a Reply

Your email address will not be published. Required fields are marked *