Celebrating 1 Month!!!

One month has flown by and I’d like to take a moment and thank everyone who has visited, followed and commented. Your support is greatly appreciated. Drinks anyone? Cheers!

Ok so because I can’t share drinks with y’all in person I figured I’d share something else with you. One of my favorite and incredibly sinful recipes. Raspberry Cheesecake Brownies…. from scratch!!! These brownies are sure to be a crowd pleaser, but I have to warn you, you’ll want to keep them all to yourself!


Fudge Brownies

• 1/2 cup (115g) unsalted butter

• 8 ounces coarsely chopped semi-sweet chocolate

• 1 and 1/4 cups (250g) granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup (95g) all-purpose flour (measured correctly)

• 1/4 teaspoon salt

Raspberry Cheesecake Layer

• 8 ounces (224g) cream cheese, softened

• 1/4 cup (50g) sugar

• 1 egg yolk

• 1/4 cup (80g) raspberry preserves/jam1

• raspberries for topping


1 Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.

2 Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.

3 Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.

4 Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth – about 1 minute. If you’d like a pinker cheesecake layer, add 2-3 drops of red food coloring. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top.

5 Bake brownies for 35-45 minutes, or until a toothpick comes out almost clean – which may be shorter or longer. Just keep your eye on them and test with a toothpick. Mine took exactly 35 minutes. Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly. Allow brownies to cool completely before cutting into squares, at least 4 hours. I set mine on the counter for 30 minutes, then in the refrigerator for 2 hours which sped up the process.

6 Make ahead tip: Brownies stay fresh stored in the refrigerator for 1 week – and may be frozen up to 2 months. Thaw overnight in the refrigerator before serving.

I do not however, recommend snacking on these while reading. You might leave some chocolatey fingerprints on your book. 😉

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