So now that we are into February, and the month of luuuuurve, the shops are full of Valentine’s Day themed cards, gifts, edibles and whatnot. It’s the time of year when, in theory, I like to go all-out and bake a bazillion pink cakes festooned with love hearts and sprinkles.
Anyway, thanks to getting distracted by all the other delicious things to bake out there, the pink/hearts/sprinkles thing never really happens. So this year, I decided the blog needed something V-day themed, but would happily satisfy my cravings for all other things cakey, chocolatey and so on.
I remembered these raspberry cheesecake brownies, first tasted at the Hummingbird Bakery oh, approximately seven years ago (ugg feeling old) and a favourite of mine until they somehow dropped off the radar.
I had a pack of cream cheese, some whipping cream, chocolate, plenty of eggs…so hey, it was as if it was fate.
Last time I was somewhat health-conscious so used low-fat everything and sugar alternatives. This time, I just went with the full whammy. You only live once, eh?
The recipe for these is pretty much all over the internet. You can find it here and on various blogs where everybody raves about what a great brownie/cheesecake/raspberry cream/mysterious thing-of-joy it is. I divided all the ingredients by three, and baked it in a loaf tin. Otherwise there would be far too much raspberry cheesecake brownie lying around for our own good! They’re tasty, perhaps not as amazing as I remembered but then I’ve come down with a bit of a cold so my tastebuds are a little faulty this week.