Chocolate and Raspberry Cheesecake Brownies...and a Green & Black's Chocolate Cookbook Giveaway!!

I love food. Unless it's olives or liver. But if you're talking chocolate? Yes, please...the more, the better!! I was thrilled when Green & Black's organic chocolate recently sent me a copy of their latest cookbook, Ultimate Chocolate Recipes,  and a few bars of their delicious chocolate to whip up a recipe to share with y'all. One of my readers will also win their own copy of this fantastic cookbook and two bars of Green & Black's organic Free TradeTM certified chocolate to create their own little bit of chocolate paradise! And really...isn't that someplace we all like to visit?

There were so many recipes that caught my eye as I flipped through the book, but one stood out: Chocolate and Raspberry Cheesecake Brownies. Seriously? What's not to like. Dark choclate brownies studded with chunks of white chocolate and topped with a cheesecake swirl and fresh raspberries! Oh my. These brownies are sinfully good...and I mean that in the best possible way. The brownie is dense and rich, with white chocolate chunks. The topping is creamy and not-too-sweet, which allows the tart raspberries to shine through.

Let me cut to the chase and simply put it this way: You must try this recipe. Now. 

Chocolate and Raspberry Cheesecake Brownies

from Green & Black's Ultimate Chocolate Recipes

Step 1: Preheat oven to 350 and line an 8x8 pan with parchment. Melt 2.5 sticks of butter and 6 ounces Green & Black's 70% dark chocolate in the microwave. This takes about 2 minutes; stir well to combine into a smooth mixture. Isn't this lovely? Set aside to cool for a few minutes while you get the rest of the brownie components going.

Step 2:  Add 1 3/4 cups light brown sugar, 1/2 cup flour, and a pinch of salt to a large mixing bowl. Whisk well to combine. Pour the cooled chocolate mixture on top and mix until smooth. Beat five large eggs in a separate bowl; add to the brownie mix, along with 2 tsp. vanilla and 3.5 ounces chopped Green & Black's white chocolate. Whisk well to combine and pour into the parchment-lined pan.

Step 3:  Make the cheesecake mixture by combining 11 ounces softened cream cheese, 1/2 cup light brown sugar, 1 tsp. vanilla, and 2 large eggs until creamy. I did this in my Kitchen Aid using the whisk attachment. Pour the cheesecake mixture over the brownie mixture in the pan, making an even layer. Use a knife to create marbled swirls. Add 6 ounces of raspberries on top. I laid individual berries on top and pushed them into the batter to ensure an even distribution of the berries.

Step 4:  Bake until the middle of the brownies is just set. For me, this took about 50 minutes...but the cookbook says 30-40 minutes. Just go by sight...the cheesecake topping should be golden brown, and the middle should just barely wiggle. Place aluminum foil on top of the pan and let the brownies cool on the counter for about an hour. 

When the brownies have cooled, carefully remove them from the pan using the parchment as a sling. Use a sharp serrated knife to cut into 16 brownies. If you're like me? Sample one and let your eyes roll back in your head.

Step 5:  Place the brownies on a serving plate. If you aren't serving them right away, I recommend storing them in the fridge. Simply remove about 15 minutes before you're ready to serve to allow them to come back to room temp. Aren't these brownies just lovely, with all those layers of flavor? 

The brownie layer is dense with a very pronounced chocolate flavor since it has only 1/2 cup of flour. The chunks of white chocolate provide a nice, sweet counterbalance. The topping is slightly creamy, and the raspberries provide a nice tart bite. Add it all up, and you've got an amazing brownie on your hands. It doesn't hurt that they also look very pretty on the plate!

Now here's YOUR chance to win a copy of Green & Black's Ultimate Chocolate Recipes and two bars of Green & Black's chocolate to bake with. Simply visit the Green & Black's website. Come back and leave a comment telling me which two flavors you'd like to try and how you'd use them in a recipe. For a second entry, like Green & Black's on Facebook. For a third entry, become a follower of The Weekend Gourmet (or let me know that you already follow this blog). That's up to three separate comments for up to three entries! The contest is open until Friday, April 8th. The winner will be announced next Saturday. Good luck...

To whet your appetite further, I'll leave you with a few more recipes from the cookbook that caught my eye:

• White Chocolate and Blackberry Cupcakes
• Strawberry and White Chocolate Cheesecake
• Ultimate Chocolate Fudge Cake
• Truly Gooey Chocolate and Hazelnut Cookies
• Velvet Salted Caramel Chocolate Torte

That's just a sampling of the wonderful recipes in this cookbook! I'm sure I'll be featuring several recipes in here in the coming months, so stay tuned...gotta spread the calories around a bit.