PA Baker
Master Chef
Raspberry Bash
1 (19 ½ oz) package brownie mix
2 (8 oz) pkg cream cheese
1 c sugar
¼ c flour
1 tsp vanilla
4 eggs
1 c white baking pieces (6 oz)
1 c semi-sweet chocolate pieces (6 oz)
2 c fresh or frozen loose-pack raspberries
Generously butter a 10” springform pan. Set aside
Prepare brownie mix according to package directions for fudge brownies.
Spread half of the batter into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese, sugar, flour and vanilla with an electric mixer on medium speed until smooth. Add eggs. Beat just until mixed.
Spread cream cheese mixture over brownie layer. Spread remaining brownie mixture over cream cheese layer. Swirl with a knife or spatula to marble. Sprinkle with white chocolate and chocolate baking pieces. Sprinkle with raspberries.
Bake in 350F oven for 1 hour and 20 minutes (center will still jiggle slightly). Cool 30 minutes on wire rack. Loosen and remove side of pan. Cover and chill in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature 10 minutes before serving.
1 (19 ½ oz) package brownie mix
2 (8 oz) pkg cream cheese
1 c sugar
¼ c flour
1 tsp vanilla
4 eggs
1 c white baking pieces (6 oz)
1 c semi-sweet chocolate pieces (6 oz)
2 c fresh or frozen loose-pack raspberries
Generously butter a 10” springform pan. Set aside
Prepare brownie mix according to package directions for fudge brownies.
Spread half of the batter into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese, sugar, flour and vanilla with an electric mixer on medium speed until smooth. Add eggs. Beat just until mixed.
Spread cream cheese mixture over brownie layer. Spread remaining brownie mixture over cream cheese layer. Swirl with a knife or spatula to marble. Sprinkle with white chocolate and chocolate baking pieces. Sprinkle with raspberries.
Bake in 350F oven for 1 hour and 20 minutes (center will still jiggle slightly). Cool 30 minutes on wire rack. Loosen and remove side of pan. Cover and chill in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature 10 minutes before serving.