I recently made this peppermint chocolate cake, which was iced in cream cheese frosting (aka CFF). Before icing the cake I made a double batch of CCF, thinking that I might use it for roses or other decorations, but I decided to keep the design simple. So, I ended up with a lot of extra frosting. Every time I have extra CCF left over, I try think of something I can make with it. Adding an egg and calling it a cheesecake usually works for me, as it did with this pumpkin cheesecake thing I made for Thanksgiving. Since Valentine’s Day is coming up, I decided to experiment with flourless raspberry cheesecake brownies. This is what happened.
I started out with this recipe for gluten free brownies that I found on Pinterest, originally from maryanna-bishop.blogspot.com. My version is revised slightly. I omitted the starbucks via as well as the extra chocolate chips on top. Leaving out the chocolate chips is something I regret. I kept the chickpeas in.
I took about 4 cups of the cream cheese frosting from the peppermint chocolate cake recipe and added 2 large eggs. Then, I measured out 2 cups of frozen raspberries and pureed them. I split the CCF batter in half. I left one half plain and to the other half I added the pureed raspberries.
I mixed the raspberry puree into the 2 cups of CCF batter until it was fully incorporated. Then, I set the bowls aside and made the brownie batter.
After I spread the brownie batter into a greased half sheet pan lined with parchment paper, I dropped spoonfuls of plain and raspberry CCF batter on top. With a butter knife, I swirled them all together to create this marbleized effect.
I baked the whole thing at 350 for about an hour, let it cool completely, and chilled it in the refrigerator over night.
The next day I cut the brownies into little squares. It helps to keep hot water and a paper towel nearby to keep your knife warm and clean while cutting the brownies.
And then I ate them.