Raspberry Cream Cheese Brownies
In this recipe, fudge brownie batter is topped with a rich cream cheese mixture combined with bits of raspberry and baked until gooey. My mom used to make these all the time when I was younger. I love how the fudgy chocolate brownies mix and compliment the "cakey" and not overly sweet cream cheese topping. These decadent brownies make the perfect sugary treat for Valentines Day or for a chocoholic any day of the year.
1 (18-ounce) package fudge brownie mix
Vegetable cooking spray, as needed
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1½ cups roughly chopped fresh raspberries
Preheat oven to 350º. Prepare the brownie mix as the package directs. Grease a 13 x 9-inch glass baking dish with vegetable spray. Evenly spread the brownie mix in the pan.
In the large bowl of a stand mixer beat together the cream cheese, butter and cornstarch until fluffy, about 4 minutes. Gradually beat in the sweetened condensed milk until completely combined then beat in the egg and vanilla until smooth.
Stir in the raspberries then pour the mixture evenly over the brownie batter. Use a fork to gently swirl the mixture in the pan to create a marbling effect.
Bake until the top is lightly browned, about 45 minutes. Let cool completely then cut into squares.
Makes 1 dozen brownies.