I love brownies as you know so when I found this recipe for Raspberry Cream Cheese Layered Brownies I was so pleased they do look amazing and for that reason I am going to give this recipe a go myself I love the combination of chocolate and raspberry .. so I really hope you give this recipe a go too
This great recipe has been brought to you by yoyomax12 – the diet free zone on YouTube and on the website tiphero.com, thank for sharing it with us
Here below is a list of the ingredients from the website and the video tutorial from YouTube
1 cup refrigerated cookie dough
1 package brownie mix (large 16 to 18 oz size)
3 eggs (divided)
1/3 cup oil
8 oz cream cheese at room temperature
1/4 cup sugar
1/4 cup seedless raspberry jam
1/2 tsp vanilla
few drops of neon pink food colour if desired
1/2 cup white chocolate chips, melted and cooled slightly
1 can of cream cheese frosting or whatever frosting you want to use.
1/4- 1/2 cup hot fudge sundae topping for garnish
Line an 9″ square baking dish (or an 8×10″ baking dish) with foil and grease foil. I say 8×8″ in the video, should be 9×9″. You could probably use an 8×8 though, it would just make for thicker brownies and the baking time would be longer.
Press the cookie dough into the bottom of the pan
Combine the brownie mix with 2 of the eggs and the oil and water.
Pour over the cookie dough layer.
Bake at 325F for 15 minutes.
**NOTE*** I put mine in for about 20-25 minutes because my glass pans take longer to heat. You want the edges to be more or less set looking and the center will still look pretty raw.
In a large bowl, cream together the cream cheese and the sugar.
Add the vanilla and blend. Blend in one egg and the jam. Add enough pink food colour to get the desired colour (optional)
Blend in melted white chocolate.
Pour over the partially baked brownies (still hot out of the oven).
Do this evenly. Don`t dump in the center and spread! The filling will sink into the raw brownie center.
Bake at 325 for an additional 20 minutes (according to recipe in magazine). Mine took at least 40 minutes. I think it was because my brownies were so raw in the middle when I put the cheesecake batter on top. Bake until the cheesecake layer is set all over.
Allow to cool completely and then refrigerate 3-4 hours.
Dropping your camera into the completed cooled brownies is optional.
Frost with icing and then drizzle with hot fudge.
