A Quick, Cheap, Dirty Chocolate + Raspberry Brownie Recipe
Sometimes I’m just not in the mood to gather an endless array of ingredients for my mise-en-place. But the craving for chocolate can sometimes be unmanageable; the thought of gooey and dense fudge-y, chocolatey goodness being penetrated by my Buscemian canines on loop in my brain. I like fruit, I like chocolate…but not together. However, I had pillaged a raspberry bramble, and now I had to find a masculine match for these supple and dainty berries. It was time to put my dislikes aside and make it happen…cap’t. And so, you have brownies with raspberries. Oh, and some cream cheese mixed in for good measure.
1 box Trader Joe’s Brownie Truffle Baking Mix
– 2 eggs
– 1 stick of butter
2 oz Cream Cheese, softened room temp
1/2 Tb half + half, add more if you need to
3 oz raspberries
Tip: After you place your butter into your chosen melting receptacle, use the residual butter on the wax wrapper to butter your pan.
Grease your 8 x 8 pan.
Melt butter in a saucepan. Let slightly cool and then whisk in eggs until blended. Add to brownie mix and stir. Add to your prepped pan.
Mix softened cream cheese and half + half together until relatively smooth; it’ll still look chunky-ish. Dot blobs of cream cheese in various locations on top of brownie batter and run a knife through the cheese to incorporate with batter.
Chuck berries randomly throughout the batter + cheese, slightly pressing them down into the batter.
Bake for 30 mins – 45 mins, check with a toothpick (or tip of knife), comes out clean, it’s done.