So this week has been a busy week, foodwise, at least. Yesterday (Tuesday) was Fat Tuesday, also known as Paczki Day, also known as Pancake Day. I completely blanked on the pancakes, King Cakes, and Polish doughnuts (paczkis) and jumped ahead to Valentine’s Day with this pan of pink raspberry cheesecake brownies for a shindig at work yesterday. And as luck would have it, today turns out to be National Cheesecake Brownies Day. So I’m calling it all good.
Not gonna lie–aesthetics-wise, I struggled a bit with these brownies. I had pictured in my head brownies that marbled together equal swirls of pale pink raspberry cheesecake and dark chocolate brownie batter.
I generally suck at marbling, I failed art, I’m generally Pinterest-averse, I had a philosophical difference with actually paying attention to perfectly excellent directions The consistencies of the two batters were very different, and somewhere in the middle of the marbling process, I realized that I was overswirling the batter. Going into the oven, I had few swirls. Instead, my pan was full of big lumpy patches o’ brownie batter concealed under deep pools of pink batter that collected in the corners of the pan. Going into and coming out of the oven, they looked a whole less like brownies and whole lot more like cheesecake. I figured none of my co-workers would be inclined to complain–I mean, really, who complains about raspberry cheesecake, amiright?–so I baked the bars anyway.
Boy howdy was I ever glad that I did. Taste-wise, these brownies were so good, they made me forget why we all got tired of the chocolate/raspberry trend back in the ’90s. Studded with fresh raspberries, these brownies marry together a rich chocolate brownie base with an equally decadent tart raspberry cheesecake layer. These are perfect for National Cheesecake Brownies Day, Valentine’s Day (if you are so inclined), or any day woefully lacking in either chocolate or pink.