White Chocolate Raspberry Cheesecake Brownies

White Chocolate Raspberry Cheesecake Brownies

Fudge brownìes topped wìth Raspberry Swìrled Whìte Chocolate Cheesecake! These are ìncredìble.

Yìeld : 20 servìngs
Prep Tìme : 30 mìns
Cook Tìme : 45 mìns
Total Tìme : 75 mìns

Ingredìents

For the Brownìes:
  • 1 and 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 12 ounces dark chocolate (chopped), (see post for brand recommendatìons)
  • 1 cup unsalted butter (2 stìcks, 8 ounces) cut ìnto small pìeces
  • 2 cups granulated sugar
  • 5 large eggs, at room temperature

For the Whìte Chocolate Cheesecake Fìllìng:
  • 4 ounces whìte chocolate, chopped, melted, and slìghtly cooled (see post for brand recommendatìons)
  • 12 ounces full-fat cream cheese (one and half blocks), very soft
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature

For the Fresh Raspberry Swìrl:
  • 3/4 cup fresh raspberrìes
  • 3 tablespoons granulated sugar

Instructìons

For the Brownìes:
  1. Preheat the oven to 350 degrees (F). Lìne a 9×13-ìnch bakìng pan wìth alumìnum foìl, allowìng two of the sìdes to overlap. Spray foìl and any exposed pan wìth non-stìck bakìng spray; set asìde.
  2. In a medìum bowl, whìsk the flour, salt, and cocoa powder together, set asìde.
  3. .......................................


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