One of the things that I admire most about Keith is his passion. If you have ever had the pleasure of tasting his food, you know exactly what I am talking about. These little bites of love, that we are calling “sweetheart swirl brownies”, are a perfect example of Keith’s passion at work. Never satisfied with a “basic” recipe, he is forever tweaking, tasting…adding, subtracting. This is not your ordinary brownie; it is a decadent, rich and chocolatey work of art that is guaranteed to impress that someone special.
Valentine’s Day has taken on new meaning for me since I met Keith. It always includes a delicious and thoughtful homemade meal, followed by a special dessert (like this one). Although Keith humbly claims not to be a baker, I know better; he is fully capable of creating one spectacular dessert. A little sweet goes a long way with me, as I believe that chocolate is a surefire way to a woman’s heart. As if I was not smitten enough, Keith presented me with his Valentine treat for this year: a chocolate brownie swirled with cream cheese and raspberry purée. Swoon.
Keith’s passion really comes through in this recipe, which requires a bit of patience and attention to detail. Believe me when I say that it is worth the effort. Although I am biased, I feel very lucky to be his guinea pig, his valentine, and his best girl.
A super delicious brownie that will leave you wanting more
- 2/3 C All purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 ounces semi-sweet chocolate
- 2 ounces unsweetened chocolate
- 1 stick unsalted butter
- 1 C sugar
- 3 teaspoons vanilla extract
- 3 large eggs
- For the cream cheese filling
- 8 ounces softened cream cheese
- 1/4 C sugar
- 1 large egg
- 1/2 tsp vanilla
- For the Raspberry Filling
- 4 ounces fresh raspberries
- 2 Tablespoons sugar
- 1/4 cup Cointreau
- Preheat oven to 325 degrees
- Grease bottom and sides of 8×8 pan
- In a large bowl whisk flour, baking powder,and salt and set aside.
- Melt chocolate and butter in double boiler over low heat until smooth.
- Remove from heat and whisk in sugar and vanilla then whisk in eggs 1 at a time.
- Whisk completely until smooth and combined.
- Add dry ingredients and mix until all combined.
- Now to make the cream cheese filling.
- Beat cream cheese with sugar, egg yolk and vanilla until well combined.
- Place half of brownie mix in pan and spread to cover pan,add half cream cheese filling by globs and then cover with remaining brownie mix.
- Spoon remaining cream cheese mixture and with edge of knife, cut the mixture allowing a swirled effect.
- To make the raspberry filling
- in a small sauce pan add raspberries, Cointreau and sugar and cook over medium heat until slightly thickened (about 5 minutes)
- Strain in fine mesh strainer and allow to cool for 5 minutes.
- Once cooled, spoon evenly over to of mix and again cut mix with edge of knife.
- Bake until toothpick inserted comes out with a little batter sticking. About 50 minutes to 1 hour.
- Allow to cool and cut into 9 pieces