Best Kids Can Bake Raspberry And Cream Cheese Brownie Bites Recipes

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RASPBERRY CREAM CHEESE BROWNIES



Raspberry Cream Cheese Brownies image

Make and share this Raspberry Cream Cheese Brownies recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 1h15m

Yield 36 brownies, 12 serving(s)

Number Of Ingredients 13

1 lb cream cheese, softened
1/3 cup sugar
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into pieces
8 ounces unsweetened chocolate, chopped
1 cup raspberry jam
2 1/2 cups sugar
5 large eggs
1 tablespoon vanilla extract

Steps:

  • PREPARE FILLING Adjust oven rack to middle position and heat oven to 350°F Line 13- by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
  • MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ½ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
  • LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using toothpick, swirl jam through filling. Spread remaining batter evenly over filling.
  • BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.).

RASPBERRY CREAM CHEESE BROWNIES



Raspberry Cream Cheese Brownies image

These brownies are very decadent! What a wonderful flavor mixture of chocolate, cream cheese and raspberry that just melts in your mouth! I made these for Christmas last year and there were none left at the end of the day!

Provided by Linda Kauppinen

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 14

1/2 c butter
4 (1 oz each) unsweetened baking chocolate
2 c sugar
2 Tbsp raspberry liqueur
4 large eggs
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
FILLING:
1 pkg (8oz) cream cheese, softened
1/3 c sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 c raspberry preserves, seedless.

Steps:

  • 1. Heat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan.
  • 2. In a 3 quart saucepan, combine butter and chocolate. Melt over low heat, stirring constantly. Remove from heat and cool slightly. Stir in 2 cups sugar and the liqueur.
  • 3. Add eggs, one at a time, beating after each addition. Add flour, baking powder and salt. Stir until well blended. Spread batter evenly in prepared pan and set aside.
  • 4. In a small mixing bowl, combine cream cheese, sugar, egg and vanilla. Beat at medium speed of electric mixer until smooth. Pour filling evenly over batter in pan. Drop preserves by tablespoons onto filling to form 10 droplets.
  • 5. Swirl filling and preserves through batter with butter knife to marble. Bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting.

RASPBERRY CREAM CHEESE BROWNIES



Raspberry Cream Cheese Brownies image

Provided by Joy Wilson

Categories     Chocolate     Dessert     Cream Cheese     Raspberry

Number Of Ingredients 11

6 tbsp unsalted butter, room temperature, divided, plus more
1/2 cup plus 1 tbsp all-purpose flour, divided, plus more
4 oz bittersweet chocolate, coarsely chopped
3 large eggs, divided
3/4 cup plus 2 tbsp sugar, divided
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract, divided
4 oz cream cheese, room temperature
2 tbsp raspberry jam
1/2 cup fresh raspberries

Steps:

  • Preperation:
  • Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
  • Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
  • In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
  • For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
  • Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
  • The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.

MINI DESSERT BROWNIES WITH RASPBERRIES



Mini Dessert Brownies with Raspberries image

My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts.

Provided by barbara

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 2h58m

Yield 28

Number Of Ingredients 13

2 teaspoons butter
2 teaspoons all-purpose flour
1 cup butter
1 ½ cups white sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup heavy cream
3 ounces bittersweet chocolate, finely chopped
28 fresh raspberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
  • Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently.
  • Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
  • Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
  • Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
  • Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
  • Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
  • Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 17.6 g, Cholesterol 48.8 mg, Fat 10 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 90 mg, Sugar 12.4 g

RASPBERRY CREAM CHEESE BROWNIES



Raspberry Cream Cheese Brownies image

Minus the raspberry this is a really good brownie recipe.... but WITH the raspberry these are do-a-jig delicious!

Provided by Kelli Thomas

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 10

4 oz unsweetened chocolate baking squares
1/2 c butter
2 1/3 c sugar
1 tsp vanilla
5 large eggs
1 c flour
1/4 tsp salt
1/4 tsp baking powder
8 oz softened cream cheese
3/4 c raspberry jam

Steps:

  • 1. Preheat oven to 350 degrees. Melt butter and chocolate in microwave. When smooth add 2 cups sugar and the vanilla.
  • 2. Beat in 4 eggs with mixer. Add the flour, salt, and baking powder- stir this in by hand.
  • 3. Pour half of the batter into a greased 9 x 13 pan. In a small bowl, combine cream cheese, 1/3 cup of sugar, and 1 egg. Mix well and spread over batter in pan. Cover with the raspberry jam.
  • 4. Spoon the remainder of the brownie batter over the jam. Bake for 35-40 minutes.

RASPBERRY CHEESECAKE BROWNIE BITES



Raspberry Cheesecake Brownie Bites image

Provided by Kelly Senyei

Categories     dessert

Time 1h40m

Yield 48 brownies

Number Of Ingredients 12

4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons pure vanilla extract
2 1/4 cups sugar
2 sticks (1 cup) unsalted butter, melted
1 1/2 cups all-purpose flour
One 8-ounce package cream cheese, at room temperature (see Cook's Note)
1/3 cup seedless raspberry jam
1 large egg yolk
Red food coloring (optional; see Cook's Note)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease two 24-cup nonstick mini-muffin pans with nonstick cooking spray or butter.
  • For the brownie batter: In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (The batter will be very dry.)
  • Stir in the sugar and melted butter until well combined, then stir in the flour with a firm rubber spatula. Set the batter aside.
  • For the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk at low speed until well blended, about 2 minutes. Stir in the food coloring drop by drop until the desired color is reached. Transfer the mixture to a pastry bag or resealable plastic bag.
  • Spoon a tablespoon of brownie batter into each of the cups of the prepared mini-muffin pans. Pipe about 1 teaspoon of the cheesecake filling onto each, then top off each cup with an additional teaspoon of brownie batter.
  • Bake, switching the pans halfway through, until a toothpick inserted in the center of a brownie bite comes out clean, about 12 minutes.
  • Let the brownie bites cool for 10 minutes in the pans and then unmold and transfer to wire racks to cool completely.

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