Paige Harris These may just be the densest, moistest, most delicious brownies that you’ve ever seen. So good you’ll never want to go back to boxed mix ever again!
I. Am. Drooling.
I’m not exaggerating when I tell you that these are the most ooey-gooey brownies I’ve ever made in my entire life. And even though I know that everyone hates this word, they are the epitome of moist. The secret? I’m not sure.
It could be the butter. It could be the cheesecake swirl. Or it could be the fact that I used a handful of Lindt Lindor Raspberry Chocolate Truffles instead of just plain-old chocolate chips.
LOOK AT THE GOOEY GOODNESS!
These babies are stick-to-your-bones good, and are a perfect way to celebrate any special occasion — like Sunday Sweets!
Disclaimer: These may be on a website with wellness in the name, but I am not in any way trying to pretend that these are good for anything other than your tastebuds and your soul. Enjoy. 😉
Raspberry Truffle Cheesecake Brownies
These may just be the densest, moistest, most delicious brownies that you’ve ever seen. So good you’ll never want to go back to boxed mix ever again!
Ingredients
Dry
- ⅔ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
Wet
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- ~6 Lindt Lindor Raspberry Dark Chocolate Truffles roughly chopped
Cheesecake Swirl
- 1 pack 8 ounces cream cheese, softened
- 2 Tbsp sugar
- 1 egg white
- 1 tsp vanilla extract
Instructions
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Preheat your oven to 350 degrees and prep a 9×9 inch square pan by lining it with parchment paper. Be sure to leave two ends hanging over the side of the pan so you’re able to lift it out at the end!
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In a medium mixing bowl, combine your cocoa powder, flour, salt, and baking powder.
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In a medium pot on the stove, melt your butter over medium low heat. Once liquid, slowly stir in sugar and truffles until smooth.
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Add the eggs into the pot on the stove one by one, mixing between until smooth. Then add in the vanilla extract.
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Carefully add the dry ingredients into the wet and stir, ensuring that you don’t overdo it! The best brownies are always slightly under-mixed. Stop when there are still a few spots of dry cocoa powder and lumps of flour visible.
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Pour the batter into the baking pan and smooth it out with a spatula.
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Cream or whip your cream cheese together with the additional egg white, sugar, and vanilla extract. Pour the mixture on top of the brownie batter and swirl with the tip of a knife.
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Bake for 30-40 minutes. The brownies will be done when the top is a bit shiny and cracked, and the cheesecake has just begun to brown.
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Allow the brownies to cool to room temperature (I know, it’s hard to wait!) before lifting them out of the pan and slicing them into 16 pieces. My batch kept at room temperature in tupperware for about 5 days!
