High Altitude Raspberry Cheesecake Brownies Recipes

HIGH-ALTITUDE RASPBERRY CHEESECAKE BROWNIES

High-Altitude Raspberry Cheesecake Brownies image

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

Provided by Nicole Hampton

Categories Dessert Brownie Raspberry Tree Nut Free Soy Free Spring Summer

Yield Makes 15 to 18 brownies

Number Of Ingredients 20

Ingredients

For the raspberry sauce:
1 pint raspberries
2 tablespoons sugar
2 tablespoons cornstarch
For the brownies:
1 cup unsalted butter
4 ounces unsweetened chocolate, chopped
1 tablespoon cocoa powder
2 cups sugar
4 eggs
1 tablespoon vanilla extract
3⁄4 cup all-purpose flour
1 teaspoon salt
For the filling:
1 package (8 ounces) cream cheese, softened
¼ cup sour cream
½ cup sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

For the raspberry sauce:
In a small saucepan, cook the raspberries, sugar, and cornstarch over medium-low heat until soft and saucelike, about 10 minutes. Let cool completely.
For the brownies:
Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan and line with parchment paper cut to fit. In a saucepan, melt together the butter, chocolate, and cocoa powder, stirring until smooth. Let the mixture cool completely in the pan. Once the chocolate mixture is cooled, stir in the sugar. Then stir in the eggs, one at a time, and the vanilla. Finally, stir in the flour and salt until combined. Transfer the batter to the prepared pan, using a rubber spatula to scrape it all out of the saucepan, and spread the batter evenly into the pan.
For the filling:
In a bowl, beat together the cream cheese and sour cream. Add the sugar, and beat well. Add the egg, flour, and vanilla, and beat until the mixture is very smooth.
Dollop the filling all over the top of your brownie batter. Using a knife, swirl the mixtures together to create a marbled effect. Then drizzle the raspberry sauce over the top, and swirl again. Bake until completely set, or until a cake tester inserted about 2 inches from the edge comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing from the pan, and cut into squares to serve.

HIGH ALTITUDE DEEP DISH BROWNIES

High Altitude Deep Dish Brownies image

The thin air in Denver can play havoc on normal baking recipes. Here's a brownie recipe that's sure to turn out great!

Provided by Holly8358

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 50m

Yield 9

Number Of Ingredients 10

Ingredients

⅞ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
¾ cup semisweet chocolate chips
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a large bowl, combine the flour, cocoa, baking powder and salt; set aside. In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Gradually stir in the dry ingredients just until blended. Fold in chocolate chips and pecans if using. Spread the batter evenly in the prepared pan.
Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 55.2 g, Cholesterol 102.7 mg, Fat 26.7 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 13.5 g, Sodium 284.3 mg, Sugar 41.5 g

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