The only picture I have of these is a dark photo of my sister cutting them. I don’t think she would appreciate me posting that picture. However, these were really, really good. They tasted like raspberry truffles. I couldn’t not post about them.
I detected a slight chemical aftertaste from the extract. Maybe I should go lighter on the extract or maybe try some raspberry syrup instead.
Raspberry Cream Cheese Brownies
1 package brownie mix (get a mix that makes a 9 x 13 pan of brownies)
4 t raspberry flavored extract
For cream cheese mixture:
8 oz cream cheese
2/3 c sugar
2 T flour
1 T lemon juice
1 t raspberry flavored extract
1. Preheat oven to 350. Grease a 9 x 13 pan and set aside.
2. Prepare brownies according to the directions on the box, adding the raspberry extract with the other ingredients. Pour half the brownie batter into the greased pan.
3. In a separate bowl, cream the sugar and cream cheese together until smooth. Add the eggs and beat until eggs are incorporated. Add the flour, lemon juice and extract and mix until smooth.
4. Pour the cream cheese mixture onto the brownie batter in the pan. Spread the cream cheese evenly over the brownie batter. Drop the rest of the brownie batter by spoonfuls over the cream cheese mixture. Run a knife through the batter and cream cheese to create a swirled effect.
5. Bake for 30-35 minutes. A few moist crumbs should cling to a toothpick when the brownies are done. Don’t overcook or you’ll end up with dry brownies.
You could of course make your favorite brownies from scratch. And use raspberry syrup and/or fresh raspberries and/or raspberry jam instead of the extract. I’ll have to experiment with these. They were really yummy.