George Duran’s Raspberry Cheesecake Brownies

01/27/2016 at 04:24 PM ET

2 cups frozen raspberries, thawed
1 (8-oz.) package cream cheese, room temperature
½ cup sugar
3 eggs, divided
2 tbsp. all-purpose flour
1 (18- to 20-oz.) package brownie mix
2/3 cup vegetable oil
1. Preheat oven to 350º. Lightly grease a 13×9-in. cake pan.

2. Put the raspberries into a blender, and puree until smooth. Set a mesh strainer over a bowl, and pour the liquefied raspberries into it. Use a plastic spatula to press the juice through the sieve, leaving the seeds behind. Measure out 1/3 cup raspberry sauce. (Discard remainder, or reserve for another use.)

3. Using a stand or hand mixer, combine the 1/3 cup raspberry sauce with the cream cheese, sugar, 1 egg and flour until completely smooth.

4. In a separate bowl, combine the brownie mix with the oil, 2 eggs and 2 tbsp. water.

5. Pour 2/3 of the brownie mixture evenly into the prepared pan. Top with the raspberry mixture, and spread gently. Add the remaining brownie mixture in dollops. Use a chopstick or a knife to make swirls throughout the batter. Bake for 30 to 35 minutes or until the brownies are cooked through. Let cool, then cut into squares.

Makes: 16 to 20 brownies
Active time: 20 minutes
Total time: 55 minutes

FILED UNDER: Uncategorized

Share this story:

Your reaction:

Add A Comment reserves the right to remove comments at their discretion.

Showing 2 comments

Monte Meixner on

Sign up for our daily newsletter and other special offers.
    Choose your newsletters
Thank you for signing up! Your request may take up to one week to be processed.
    see all newsletters