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).
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