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type in Mt.Everest and you are there!!!!
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DESSERT
Raspberry Cheesecake Brownies
1/2 cup butter, room temperature
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup raspberry preserves/jam
Preheat oven to 350F. Line an 8×8-inch
square baking pan with aluminum foil and
lightly grease.
In a small, heatproof bowl, melt butter
and chocolate together. Stir with a fork
until very smooth. Set aside to cool for
a few minutes.
In a large bowl, whisk together sugar,
eggs and vanilla extract. Whisking
steadily, pour chocolate mixture into
sugar mixture. Stir until smooth. Sift
flour, cocoa powder and salt into the
bowl and stir until just combined.
Pour into prepared pan and prepare
cheesecake mixture.
In a medium bowl, beat cream cheese,
sugar, egg and vanilla extract until
smooth. Drop in dollops onto prepared
brownie batter. Drop dollops of
raspberry preserves into the cheesecake
batter. Gently swirl batters with a
butter knife, giving the brownies a
swirly look.
Bake for 35-40 minutes, until brownies
and cheesecake are set. A knife inserted
into the cheesecake mixture should come
out clean and the edges will be lightly
browned.
Cool in the pan completely before
slicing and serving, either at room
temperature or chilled.
Brownies can be refrigerated, covered,
for several days. Makes 20 brownies.
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