Sundaaayy. Usually a day to relax, though as always, stuff needs to get done. Rearranging my bedroom, preparing to gut the bathroom, removing electronics from the tree house. Basically moving a bunch of things from one area of the earth to another area.
Sundays are mostly not that busy, so it’s is a good day for a little more intensive baking. Don’t be scared by the three-increment process, it’s simple when broken down.
What could be easier than one-bowl brownies? Just the basics here, friends: butter, cocoa, eggs, sugar, flour and some extra punch. Then a simple raspberry mousse-cheesecake hybrid. If that doesn’t sound insanely delicious, I don’t know what to tell you. Finally, ganache. Ganache is simple and beautiful. Glossy, smooth, irresistable. Unless you’re lactose-intolerant, I’m very sorry-
Then there’s the TASTE! Rich, fudgy brownie: light, creamy-fruity mousse, and finally thick, glossy cream and chocolate. I’ll leave it to your imagination.
Raspberry Mousse Cheesecake Brownies
For the Brownies:
For the Raspberry Cheesecake
1 c. heavy whipping cream
3/4 c. (6 0z.) cream cheese, softened
1/4 c. raspberry puree or raspberry jam ( I had thick juice w/pulp)
1/2 c. powdered sugar
While the brownies are cooling, whip cream until firm (in the blender or in a large mixing bowl fitted with the whisk attachment). Whip in cream cheese, raspberry-ness, and powdered sugar. Chill in refrigerator until brownies are cool.
2 c. heavy whipping cream
2 1/2 c. semi-sweet chocolate chips
Place chocolate chips in a medium mixing bowl. In the microwave or over the stove, heat the whipping cream until simmering. Pour over chocolate chips and let sit for five minutes. (set a timer, don’t touch it: seriously). Stir until thick and glossy. (you may think after a few seconds of stirring that you messed it up: you didn’t, just keep stirring, stirring stirring)
Spread the raspberry deliciousness over the brownies, top with a thick layer of ganache. Chill then serve in small squares.