There really is no perfect brownie recipe since everyone’s favorite constitutes the perfect recipe — at least in their mind.
Brownies can be more fudge-like or cake-like, can contain nuts or not, and — here is my favorite part — should contain any kind (or multiple kinds) of the chocolate you specifically like.
You can use milk, semisweet or bittersweet chocolate. And for those who are allergic to or just don’t like chocolate, there is a variation on the brownie theme called a blondie.
Raspberry Cheesecake Brownies
1 cup sugar
1 cup brown sugar
1 cup cocoa, sifted
1⁄2 cup flour, sifted
1⁄2 tsp. kosher salt
4 large eggs
2 tsps. vanilla extract
8 oz. melted butter
Cheesecake Layer Ingredients:
8 oz. cream cheese, softened
1⁄3 cup plus 2 Tbsps. sugar
1⁄4 cup raspberry jam
1⁄2 tsp. vanilla
1⁄4 tsp. salt
3 Tbsps. flour
6 oz. fresh raspberries
Preheat oven to 350˚. Line 9x13-inch pan with parchment paper so that it hangs over the sides.
In the bowl of a food processor, combine the brown and white sugars and pulse to combine, then set aside. Combine the cocoa, flour and salt in a food processor bowl and pulse to combine, then set aside.
In another bowl, whisk the eggs until light and fluffy, about 3 to 4 minutes. Add in the vanilla and sugars, and mix to combine. Add in the butter and mix to combine. Add the flour and mix to combine. Set aside the batter.
In the bowl of an electric mixer, combine the cream cheese, sugar, jam, egg, vanilla, salt and flour. Mix until the mixture is combined about 3 or 4 minutes.
Pour 3⁄4 of brownie batter into pan. Gently spoon the cheesecake layer all over the top. Using a spoon or spatula sprinkle remaining brownie batter on top of raspberry cheesecake layer.
Gently swirl the cheesecake layer through brownie mixture but don’t over-mix. Drop the fresh raspberries all over the top, then gently push them into the batter.
Bake for 45 minutes or until a toothpick inserted into the center of the pan comes out clean. Remove the brownies from oven and cool on rack. Cool completely before cutting.
Serves 6 to 8.
2 cups sugar
3⁄4 cup cocoa
1 cup oil
1⁄4 cup milk
1 and 1⁄2 cups flour
1 tsp. salt
1 tsp. baking powder
1 cup semisweet chocolate chips
1 cup chopped pecans, divided
14 oz. caramels
1 can (14 oz.) sweetened condensed milk
Preheat oven to 350˚. Grease and flour a 9x13-inch pan.
In a large bowl, combine the sugar, cocoa, oil, eggs and milk, and mix to combine.
In another bowl, combine the flour, salt and baking powder. Gently combine the flour mixture to the egg mixture but do not over-mix. Gently fold the chocolate chips and half of the pecans.
Spoon 2⁄3 of the batter into a greased pan. Bake for 12 minutes.
While the brownie is baking, combine the caramels and sweetened condensed milk in a saucepan and heat over a low temperature until the caramels are melted.
Pour the caramel mixture over the baked brownies and sprinkle the remaining pecans over the top.
By tablespoons, drop the remaining batter over the top of the caramel mixture. Swirl the top batter with the caramel mixture but don’t over-mix. Bake 35 to 40 minutes but don’t over-bake. These brownies should be moist.
Serves 12 to 14.