"A classic raspberry cheesecake brownie made with a Ghiradelli mix, topped with toasted marshmallows and raspberry dark chocolate squares. This recipe was inspired by Linda Lomelino's brownie recipe from her amazing book, "My Sweet Kitchen""
Raspberry Brownie S'mores
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Prep time: 30mins
Cook time: 1hr
Serves or Makes: 12
Recipe Card
ingredients
- 1 Ghiradelli brownie mix
- 1 each room temperature egg
- 1 8 ounce cream cheese
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoons vanilla
- 1/2 fresh raspberries
Method
Step 1
Preheat the oven to 325 F. Grease a 8″x 8″ square metal or glass pan Make the brownie batter according to the directions on the box. In a mixing bowl, beat the cream cheese, egg, sugar, flour and vanilla extract until soft and smooth, scraping the sides the bowl as needed. Stir in raspberries
Step 2
Pour brownie mix into prepared pan. Drop the cheesecake mixture in smallish blobs all over the top of the brownie mix. Use a fork or long skewer, swirl the cheesecake mixture into the brownie batter.
Step 3
Bake for 40-45 minutes being careful to not overbake.
Step 4
cut in squares, toast a marshmallow and place on top of the brownie, top with Ghiradelli chocolate square and pieces of graham cracker.