Today I took my kids to a splash playground. It sounded like a good idea at the time. But several hours and one indecent exposure later, I’m not so sure.
My son went into the bathroom to change. On the way, he must’ve dropped his Spider-Man underwear. He burst out of the bathroom in the nude in front of everyone, screaming, “I can’t find my underpants!”
Ah, kids. Can’t live with them. But I sure can’t live without them.
Which is why I eat a lot of brownies. I figure the brownies are saving me a lot of money on a qualified therapist. Why do therapy when you can swirl raspberry and cheesecake into a super-fudgy brownie?
Man, it’s good stuff. And few flavors go together better than chocolate and raspberry. Put cheesecake in there, and it’s fairly lethal. Lethally awesome! Aw yeah.
One word of logistical blah-di-blah: make this recipe when you’re doing mini-cheesecakes, like the recipe here. You can take leftover batter and swirl it into the brownies along with the raspberry jelly. The other solution if you don’t dig that is to halve the cheesecake base and bake a thicker layer of cheesecake on top with a lighter raspberry swirl. You do what suits you! I believe in customizing recipes to your needs anyway.
Hope these relieve some stress! Because I can tell ya, the splash playground is not your friend. Brownies are!
- 1/2 cup unsalted butter, melted
- 1/2 cup cocoa
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 cup flour
- 1/2 cup raspberry jam
- 1/2 to 3/4 cup cheesecake filling (leftover from this recipe)
Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.
In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined.
Spread the batter in the prepared pan. Take the raspberry jelly and cheesecake filling and drop in spoonfuls onto the surface of the brownies. Using a knife, swirl the cheesecake and raspberry together.
Bake for 25-30 minutes until the top is set. Let the brownies cool and cut into squares. Store in an airtight container, or chill if you prefer your cheesecake at that temperature.