tasty crumble-topped plum cake. Consume on its own or with a serving of vanilla ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 32 |
| Yield: | 32 brownies |
Ingredients
- 1 cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup butter or margarine, melted
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup miniature chocolate chips
- ½ cup evaporated milk
- 1 egg yolk
- 4 (1 ounce) squares semisweet baking chocolate, chopped
- 6 ounces cream cheese, softened
- 2 tablespoons seedless raspberry jam
- 1 cup frozen whipped topping, thawed
- 2 drops red food coloring (Optional)
- 16 chocolate curls (Optional)
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
- In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
- Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
- Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.
- If desired, chopped raspberry-flavored chocolate or raspberry chocolate chips can be substituted for the miniature chocolate chips.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 69 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
REALLY Good!
These are one of the best brownies I have tasted. Everyone in my family loved them. I followed the recipe exactly, but didn’t use chocolate curls and dusted brownies with cocoa powder. The brownie part is rich and moist, but cream cheese raspberry layer is so delicious.
I cheated on the brownies and used the Ghiradelli mix, but I add about an extra 1/4 c of Hershey’s special dark cocoa mix to the batter. Otherwise, I followed the recipe exactly. These are just fantastic. BF says best brownies he’s ever had. 🙂
These are the best homemade brownies ever!! The tart of the raspberry with the chocolate is unbelievably delicious!! I will never buy brownie box mix again.
The idea is awesome! The recipe needs tweaking. The chocolate fudge layer turned out like soup. I was grateful that I waited to see if it would start to set before I added it to the brownies. The brownie layer was awesome. Great if you want to know what is in your brownies. If I am pressed for time, however, I will use a boxed mix in the future. For the fudge layer, I used 2c. chocolate chips and a can of sweetened condensed milk. Heat in the microwave for a minute and stir until smooth. (Much easier, and no “is it cooked?” egg yolk.) After I put the fudge layer on, I placed raspberries on the chocolate. They made for a little tart bonus in every bite. I also used other reviewers suggestions and doubled the amount of preserves in the topping.
Absolutely lovely. A pretty dense brownie.
Fantastic cookie. Great for a special occasion. They are a bit of work though, but very worth the extra trouble.
Best brownies I’ve ever made! I’m not a big cream cheese fan, so I just did a very thin layer of the frosting on top that I made with my own homemade whipped cream, and it was just perfect! Great recipe, I will be making again and again…
So delicious, and so pretty. Perfect for a tea or shower dessert since they are so dainty and pink. One small pan goes a long way with this rich dessert.
the topping was too sweet for me but my hubby loved them.
Yum! I only changed the topping – used a whole block of cream cheese (what would you do with 2 leftover oz?) and extra jam to compensate. Used homemade whipped cream. Have you ever read the ingredients on whipped topping?! No thanks… It did make a lot of frosting, but since that was the best part I didn’t get any complaints. I totally realized halfway through the pan of brownies that the brownie recipe itself isn’t that stellar, it’s the topping and ganache that makes it. I only cooked my brownies for 20 minutes and they were still a bit dry and hard when all was said and done with. Would definitely repeat, perhaps using a different brownie recipe.
Wow! This is definitely the most delicious brownie I have EVER tasted! After reading all of the posts, I did not use the tin foil liner. I simply buttered and floured the pan and the brownies slipped right out. I did follow other hints, i.e., chilled the cream cheese mixture and chilled the chocolate mixture before using. I didn’t have cool whip or other premade, so I used 1/2 cup of whipping cream with 1 tbl of sugar and whipped it up before using. It worked fine. I agree with others that undercooking the brownies is by far preferable to overcooking – they are delightfully chewy. I made these for Valentine’s Day yesterday and my hubby was ecstatic. We could have eaten every single one, but I didn’t want either of us to be sick (too much sugar). But oh brother, did I want to eat all of them! True they are a little more work than your average brownie…but there is nothing average about these babies. They will knock your socks (and everything else) off! Larkspur, you have my and my husband’s undying gratitude for a drop dead, dynamite dessert. Thank you!!!!! I only wish I could give you at least 10 stars.
I made these for a holiday plate and they came out wonderful. Everyone loved them. My only (small) complaint is that they were hard to cut and still have them look good.
Very good, rich and decadent!
These are amazingly tasty. I made them as directed except I used real whipped cream instead of frozen whipped topping. The brownie part was moist and rich, the fudge topping was perfect, and the cream cheese in the frosting gave it just enough tanginess to keep it from being cloyingly sweet. The only thing I will change in the future is either adding raspberry flavoring to the frosting or using raspberry flavored chips in the brownies, as I would have liked more raspberry flavor.
Delicious! I made these as a Valentines treat for my husband and teachers. They were a big hit!
These brownies are AMAZING! They are a little time consuming due to the different steps and layers, but they are definitely worth it! The only thing I would suggest is adding more of the raspberry preserves to the topping if you want a stronger raspberry flavor. Otherwise they are wonderful as is!!
I loved these brownies! I had to change some ingredients because I hadn’t realized my evaporated milk had gone bad (had to use coffee creamer!), but they still turned out wonderful!
This was very delicious, but I’m not a fan of chocolate and fruit so I took out the raspberry jelly in the cream cheese frosting, and used a little milk instead. I will definitely use this again.
I made these for my son’s birthday. I followed the recipe exactly except that I made my normal brownie recipe instead of the one in the recipe. The only real difference is that mine uses baking chocolate instead of cocoa. The fudge layer was very good, but we all agreed the raspberry topping was completely wrong. The cream cheese is too sour for the very sweet brownies and fudge, and the “whipped topping” and jam are not sweet enough to overcome the sour/tartness of the cream cheese. I have made a similar dessert with a layer of raspberry butter cream icing on top which was much better. The payoff was not worth the time consuming prep.
These could very well be my favorite brownies. Moist, fudgy and the topping is just delightful. And such a pretty dessert, it would be the star of a dessert tray. I left out the mini chips, simply for economy’s sake, and used regular chips instead of chocolate squares, just as good. I topped with a slice of raspberry and it was even prettier.