In nine days, I’m marrying this blog’s handsome hand model, pictured here with a batch of brownies. I’ve known I wanted to marry Danny for a long time, kind of ridiculously soon into our relationship, and I can’t believe that day is nearly here. The weather forecast for our wedding day says 75 degrees, sunny, and nooooo chance of rain — yes! My own forecast says pretty good chance of teary eyes as I say ‘I do’ to my favorite person in the world, and 100 percent chance of dancing.
This pretty little brownie recipe is from Homemade Decadence, the wonderful new cookbook from Joy the Baker, and one I want to really dive into when we get back from our honeymoon. Her recipe for peanut butter cream pie has been on my mind since I first flipped to that page.
It’s been quieter around here as we get closer to the wedding day, but in a few weeks I’m looking forward to throwing myself into more cooking and baking projects and sharing them here. All those little wedding planning details and stresses will disappear, and I can just enjoy being married (and officially becoming Mrs. Valentine! Yep, on Valentine’s Day, aka our wedding day, and my new father-in-law’s birthday! Oh, and Danny’s birthday is on the 10th. It’s Valentine WEEK!)
Okay, back to the brownies. These are swirly, studded with raspberries and totally pretty for Valentine’s Day. My favorite brownie is still a traditionally fudgy one (definitely fudgy over cakey!), probably with toasted walnuts, but sometimes you’ve gotta shake it up.
p.s. We’re heading to San Francisco and Napa for our honeymoon, and I’d love to hear about your favorite places to eat and things to do and see in the area – thanks!
raspberry cream cheese brownies
Giving everyday brownies a little something extra with pretty raspberries and a cream cheese swirl.
Makes 9 brownies.
6 tablespoons unsalted butter, room temperature, divided, plus more
1/2 cup, plus 1 tablespoon all-purpose flour, divided, plus more
4 ounces bittersweet chocolate, coarsely chopped
3 large eggs, divided
3/4 cup, plus 2 tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract, divided
4 ounces cream cheese, room temperature
2 tablespoons raspberry jam
1/2 cup fresh raspberries
Heat to 350°F with rack in upper third of oven. Grease an 8-by-8-inch pan with butter, line with parchment paper, and grease and flour parchment paper. If you don’t have parchment paper, just butter works, too.
Put chocolate and 4 tablespoons butter in a heatproof bowl set over a saucepan of about 2 inches simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 teaspoon vanilla. Spread batter in prepared pan.
For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tablespoons sugar, remaining egg, and jam and mix well. Stir in remaining 1 tablespoon flour and remaining 1/2 teaspoon vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing into 9 squares and serving.
The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.