Brownie with cream cheese and raspberries
7 servings
50 minutes
Brownies with cream cheese and raspberries are a magical combination of tender chocolate dough rich in cocoa aroma and a soft creamy layer with sweet-sour berries. This dessert hails from Europe, where the classic brownie gained new life thanks to cream cheese and raspberries. White and dark chocolate create a harmony of flavors, while the marbled pattern makes it visually appealing. It's important to maintain balance: the dough should remain moist, and the cheese mixture should be delicate. Perfect as a standalone treat or alongside a cup of coffee.
1
We are preparing a cheese mass-layer. For this, we mix cheese, sugar, and yolk vigorously with a whisk. Set aside. Break the chocolate into pieces, cut the butter into cubes. Place in a bowl, set over a pot of boiling water, and melt. Add regular sugar, vanilla sugar, mix, and set aside for 10 minutes to let the mixture cool slightly.
- Cream cheese: 200 g
- Sugar: 60 g
- Chicken egg: 3 pieces
- Dark chocolate: 100 g
- Butter: 110 g
- Vanilla sugar: 1 teaspoon
2
Meanwhile, sift the flour with salt, baking soda, and baking powder. Add eggs and egg whites to the cooled chocolate mixture and mix with a whisk. Gradually incorporate the flour mixture and knead the dough.
- Wheat flour: 100 g
- Salt: 0.3 teaspoon
- Baking soda: 0.3 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Chicken egg: 3 pieces
3
Grease a square form with vegetable oil and line it with parchment. Spread half of the chocolate batter. Place the cheese mixture on top. Cover with the remaining chocolate batter. Take a wooden skewer and swirl it through the batter in random directions to create a marbled pattern. Add raspberries and press them into the batter.
- Frozen raspberries: 100 g
4
Place the mold in a preheated oven at 160 degrees and bake for about 50-60 minutes. The edges of the finished cake should be set, and the center should feel firm but not hard. When checking with a toothpick, it should come out with a few moist crumbs sticking to it.
- White chocolate: 100 g
5
Cool the cake, remove the parchment, and cut the brownie into small pieces.
