{"id":1864,"date":"2013-02-06T08:06:29","date_gmt":"2013-02-06T16:06:29","guid":{"rendered":"http:\/\/mixhart.ca\/blog\/?p=1864"},"modified":"2020-04-19T11:11:30","modified_gmt":"2020-04-19T18:11:30","slug":"raspberry-chesecake-chocolate-brownies","status":"publish","type":"post","link":"https:\/\/blog.mixhart.ca\/index.php\/raspberry-chesecake-chocolate-brownies\/","title":{"rendered":"Raspberry Cheesecake Chocolate Brownies"},"content":{"rendered":"
\"IMG_5844\"<\/a>
Photo by MIx Hart, 2013<\/figcaption><\/figure>\n

I reinvented an existing recipe for cheesecake brownies by adding raspberry jam and using \u00a0whole grain spelt flour instead of regular all purpose wheat flour. I changed a few other minor things about the recipe and the results are nothing short of spectacular…<\/p>\n

Warning:<\/strong>\u00a0Do not attempt to make these brownies unless you’re prepared to succumb to eating more than you should<\/span>.<\/h3>\n

TIP:<\/strong>
\nPlace cooled brownies in fridge overnight. Wake up early, cut yourself a small slice before breakfast. <\/em><\/p>\n

Raspberry Cheesecake Chocolate Brownies<\/span><\/strong><\/p>\n

2 cups spelt whole wheat flour<\/span><\/strong><\/p>\n

3\/4 cup cocoa<\/span><\/strong><\/p>\n

1 tsp baking soda<\/span><\/strong><\/p>\n

1\/2 tsp salt<\/span><\/strong><\/p>\n

1 1\/4 cups butter<\/span><\/strong><\/p>\n

1 cup sugar<\/span><\/strong><\/p>\n

3 eggs<\/span><\/strong><\/p>\n

2 1\/2 tsp vanilla<\/span><\/strong><\/p>\n

8 oz softened cream cheese<\/span><\/strong><\/p>\n

1\/2 cup icing sugar<\/span><\/strong><\/p>\n

2\/3 cup raspberry jam (with seeds)<\/span><\/strong><\/p>\n

Preheat oven to 325 oF<\/span><\/strong><\/p>\n

Spray a 9 x 13 ” pan<\/span><\/strong><\/p>\n

Mix dry ingredients together.<\/span><\/strong><\/p>\n

In separate bowl cream butter and granulated sugar together. Add eggs and 2 tsp vanilla. Beat until smooth. Add dry ingredients and mix on lower speed. Refrigerate 1 cup of dough. Press remaining dough into pan. Refrigerate for 1\/2 hour. Spread raspberry jam over cooled base.\u00a0<\/span><\/strong>Mix cream cheese and icing sugar with 1\/2 tsp vanilla. Carefully spread cream cheese mixture over jam layer. Crumble reserved dough over top. Bake until cream cheese is set: 25 minutes.<\/span><\/strong><\/p>\n

Refrigerate squares and eat within 3 days (if they last that long).<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

I reinvented an existing recipe for cheesecake brownies by adding raspberry jam and using \u00a0whole grain spelt flour instead of regular all purpose wheat flour. I changed a few other minor things about the recipe and the results are nothing … Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":1912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"kt_blocks_editor_width":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[1804],"tags":[1433,8,1434],"class_list":["post-1864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-3","tag-raspberry-cheesecake-brownies","tag-recipes","tag-spelt-browniescheesecake"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t