8 tablespoons butter
8 ounces dark chocolate
1 cup sugar
2 teaspoons vanilla
2 eggs (at room temperature)
3/4 cup flour
8 ounces cream cheese
1 teaspoon vanilla
1/2 cup confectioner’s sugar
1/2 cup heavy cream
1 12-oz. package frozen raspberries, thawed
1/4 cup Chambord (or other raspberry liqueur)
3 tablespoons sugar
Brownie cheesecake sundaes
For easy removal of brownies, line an 8-inch square pan with aluminum foil, with edges extending up over edges of the pan on two sides. Butter the foil and pan. Or use a silicone pan, buttered.
Melt butter and chocolate together carefully over low heat, stirring, just until melted. Remove from heat and let cool slightly.
Stir in sugar, vanilla and salt. Add eggs, one at a time, and stir until blended.
Add flour to chocolate mixture and beat until smooth, about a minute.
Pour brownie batter into prepared pan and bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted into the center comes out with crumbs sticking to it but no raw batter. Remove brownies from oven and let cool for 10 minutes or so. Pick up the edges of the foil and carefully lift brownies out of pan. Peel off foil and let cool for another 5 minutes or longer. Cut into squares.
Place the cream cheese and vanilla in a large mixing bowl or the bowl of a stand mixer. Beat for several minutes until smooth. Add the powdered sugar and beat again until sugar is completely incorporated and mixture is smooth and light.
In a separate bowl, beat the cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
Place the berries, Chambord and sugar in a blender jar and blend until pureed. Place a fine mesh sieve over a bowl and pour the mixture through, pushing with a flexible spatula or the back of a large spoon. You should have about a cup of puree.
Place a brownie on a small plate. Top with a scoop of cheesecake cream and drizzle with a little of the raspberry coulis.