Thursday, February 16, 2006

Raspberry Cream Cheese Brownies

My sister and her friends are going up to the cottage this weekend. (15cm of snow and -2 C, so not bad) Each one of them is responsible for one day's worth of food, including dessert. She was told, "You can't let your sister make anything for you!" (cheating, you know), but when they heard what I was making, they relented. I love my recipe for these brownies. They come out perfect everytime - fudgy, creamy and fruity all at the same time. The chocolate brownie base is topped with a cream cheese mixture and to finish it off, dollops of raspberry jam and reserved batter are swirled on top. They are truly decadent, especially when you want something over-the-top satisfying. They are extraordinarily good chilled and eaten straight out of the refrigerator.

The recipe is from a Canadian Living publication called Canadian Living's Best Chocolate.
The recipe comes from Dufflet Rosenberg, a celebrated Toronto pastry chef.


Jaya said...

My sister swears by this brownie recipe! I dared attempt a similar recipe with woefully less sass and she reminded me, "never stray from the master recipe"! It's so lovely to see that someone else has discovered this gem. It never merits anything less than cealess "oohs" and "ahhs".

Topher said...

Is there any way I can get this recipe? Thanks!