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Dark Chocolate Raspberry Layered Brownies

Two layers of dark fudgy brownies with dollops of raspberry cream cheese frosting in between. This is definitely a chocolate indulgence!
Course Dessert
Cuisine American
Keyword brownie, brownies, chocolate brownies, cream cheese frosting, raspberry, valentine's day
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients

Brownies

  • 1/2 cup butter
  • 1/4 cup vegetable oil
  • 6 tbsp Dutch processed cocoa powder
  • 3.5 oz premium chocolate bar, chopped
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 2 tbsp boiling water or coffee

Raspberry Cream Cheese Frosting

  • 1 cup fresh or frozen (thawed) raspberries 
  • 1/2 cup (1 stick) butter
  • 1 8oz bar, cream cheese, softened
  • 1 tsp vanilla extract 
  • Pinch of salt 

Garnish

  • Freeze dried raspberries 

Instructions

Brownies

  • Melt the chopped chocolate bar, butter and sugar in a heat proof bowl in the microwave or on the stove top in a small saucepan until the mixture starts to bubble. Let the mixture cool for at least 5-10 minutes. Stir in the vanilla and vegetable oil.
    In a medium mixing bowl or in the bowl of a stand mixer, add the eggs. Beat the eggs for at least 3-5 minutes until they are fluffy and paler in color. They can be beaten up to 10 minutes.
    Add the beaten eggs to the chocolate mixture and stir until combined. Add cocoa powder, salt and flour and mix until incorporated. The mixture will be very thick at this point. Pour in boiling water or coffee and whisk until the batter is smooth.
    Pour into a parchment lined 8 inch square baking pan Pour into a non-stick 8 inch square baking pan. Bake at 350 for 25 minutes.  Cool on a wire rack.  Refrigerate for at least 2 hours or overnight.  Cut into 8 rectangles.

Raspberry Cream Cheese Frosting

  • Add raspberries to a blender and blend until puréed. With a spoon or spatula, push the purée through a mesh strainer to remove the seeds. Set aside.
    Add butter, cream cheese and to a stand mixer. Mix on medium speed. Add 3 tablespoon raspberry purée and mix again. Add powdered sugar, vanilla and heavy cream and beat until smooth. If you want a deeper raspberry flavor add additional purée, one tablespoon at a time. Set aside.

Assembly

  • Add the raspberry frosting to a piping bag with a star tip. Place one brownie down on a work surface or plate and pipe 8 dollops of frosting on top of the brownie. Crush 1-2 freeze dried raspberries with you fingers and sprinkle it on top. Repeat the process with a second brownie until there are 2 layers. Serve.