MangiaMore: RASPBERRY cheesecake brownies

RER 5.21.15

Now, I know you know what it’s like to want chocolate—to need chocolate. Well, that happened, like yesterday. But not really, more like Monday. I also know you know what it’s like to be super busy and have to put off frivolous baking.

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Oddly succumbing to procrastination despite my excitement, I was enchanted by the vast and delicious blogs of the Saveur Blog Awards 2015 and then I found the perfect recipe to tickle that chocolate desire.

It was a blackberry cheesecake brownie recipe that I first saw on Broma Bakery with the details in her guest post on Oh, Sweet Basil, which really caught my attention. It’s the best of both worlds.

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RER 5.20.15

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Well, as much as I really wanted to use blackberries, because they are pretty and dark and mysterious, I generally feel like they can be more bitter and adult than sweet and playful. So I went a different direction with these thick brownie bits of heaven. I debated between using sweet dark cherries (I had a bag in the freezer) or raspberries (on sale in the freezer section at the grocery store). In the end, raspberries prevailed.

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RER 5.20.15

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And the brownies turned out delightful. I wish I could say they were beautiful to look at, but alas, I can not; I have to step up my swirl game. However, they are as tasty as they are unattractive. That quick raspberry compote “swirled” into the thick cheesecake layer adds a tang and a brightness that brings depth and luxury to the dense, chewy, fudgy, chocolaty brownie below. It really is the best of both worlds—playful with color and varied textures, but refined and sophisticated with rich, sensual chocolate.

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What is the recipe you turn to when chocolate is on your mind?  Could always use another tempting chocolate treat...

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5.21.15

RER 5.21.15