DARK CHOCOLATE STRAWBERRY CHEESECAKE TRUFFLE BROWNIES

Dark Chocolate Strawberry Cheesecake Truffle Brownies

Ahhhhh......sometimes there are no words necessary.  Dark Chocolate Brownies - thick and chewy, fudgy homemade brownies.  Perfect all on their own.  But top them with a thick layer of strawberry infused Strawberry Cheesecake Truffle filling?  Heavenly...  And then take it all the way home with dark chocolate ganache drizzled on top.  Add a Chocolate Double Dipped Strawberry for garnish, and you'll know that your chocolate and strawberry dreams come true!

​There are times when a picture really is worth a million words!  And there's no time for talking when all you want to do is devour this fabulous little treat!

Strawberry Cheesecake Truffle Brownies

The Strawberry Cheesecake Truffle is such a wonderful silky mousse that you'll be tempted to simply pile it into a pretty glass bowl and eat it with a spoon...which you certainly can do!  The creamy filling is filled with a double shot of surprising strawberry flavor - and in a way you probably haven't tried before.  Most cheesecake recipes have sugar in the mix, but to ramp up the strawberry flavor, we're going to use strawberry jello powder - the perfect blend of sweet sugar and strawberry flavor.  But then we escalate the strawberry experience by adding freeze dried strawberry powder.  

​You know those fabulous freeze dried strawberries that you love in Special K Red Berries, or Cherrio's with Red Berries?  If your kids are like mine, they pick those sweet little strawberry slices out of the cereal right of the start - kind of like how we used to pick the marshmallows out of Lucky Charms and gobble them up.  But you can buy BAGS of wonderful freeze dried strawberries at the grocery store (and at Target), and by giving them a quick whirl in a small food processor or coffee grinder, you've got magical strawberry dust!  It adds an explosion of fresh strawberry taste to this creamy filling.

You can never have too many brownie recipes in your cooking arsenal, and believe me when I tell you that these are well worth your time and effort.  So easy to make, but the end result is out of this world wonderful, and unlike anything you've ever tried before!

​As we wrap up our month of February love, this is the perfect little treat.  Hope that you give these a try!  They are truly fabulously decadent!

Dark Chocolate Strawberry Truffle Brownies

Dark Chocolate Strawberry Cheesecake Truffle Brownies

DARK CHOCOLATE STRAWBERRY CHEESECAKE TRUFFLE BROWNIES

Chewy, fudgy homemade dark chocolate brownies made fresh from scratch.  These are good enough to eat alone – but truly decadent topped with a silky & creamy strawberry cheesecake truffle filling and topped with dark chocolate ganache!  Another family favorite that we hope you will love as much as we do!
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Dark Chocolate Strawberry Cheesecake Truffle Brownies

INGREDIENTS:
BROWNIES:
½ cup butter
8 ounces chopped dark chocolate (I use Ghiradelli Dark bars)
¾ cup granulated sugar
¼ cup light brown sugar (packed)
3 large eggs (room temperature)
2 teaspoons Rodelle Pure Vanilla Extract
½ cup plus 2 tablespoons all-purpose flour
2 tablespoons Rodelle Gourmet Baking Cocoa
1/2 teaspoon salt
1 cup dark chocolate chips (optional)
 
STRAWBERRY CHEESECAKE FILLING:
8 ounces block cream cheese (softened to room temperature)
½ cup (3 oz. pkg) Strawberry Jello powder (regular – not sugar-free)
1 teaspoon Rodelle Pure Vanilla Extract
¼ teaspoon salt
1 cup heavy whipping cream
1 ounce freeze dried strawberries
 
DARK CHOCOLATE GANACHE:
6 ounces dark chocolate, chopped
3 ounces heavy cream
1-1/2 tablespoons light corn syrup
 
HOW WE MAKE THESE:

1. PREPARE BROWNIES:  In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in chopped chocolate, stirring constantly.  Pour into a large mixing bowl and allow to cool slightly for 10 minutes.
2. Preheat oven to 350 degrees and lower oven rack to lower third position.  Line a 9x9-inch square baking pan with parchment paper or foil, leaving a 2-inch overhang on all sides.
3. Whisk the granulated and brown sugars into the cooled butter/chocolate mixture.  Add the eggs, one at a time, whisking until smooth after each addition.  Whisk in the vanilla. 
4. Gently fold in the flour, cocoa powder and salt.  When blended, fold in the chocolate chips (optional).
5. Pour batter into prepared baking pan and bake for 28-32 minutes or until the brownies just begin to pull away from the edges of a single square pan.  If you test with a toothpick, insert into the center and it will come out with only a few moist crumbs when done.  Keep an eye on them and DO NOT OVERBAKE.
6. Allow brownies to cool completely in the pan.  As soon as they reach room temperature, cover the pan with plastic wrap to retain moisture in the brownies. .
7. PREPARE STRAWBERRY CHEESECAKE TRUFFLE FILLING:  Place freeze dried strawberries in a small food processor or coffee grinder and process to a powder.  Sift the powder thru a fine mesh strainer to remove the seeds.  Discard seeds and set powder aside – you will have about 4 tablespoons of strawberry powder. 
8. In the bowl of a stand mixer or medium bowl (if you are using a hand mixer), beat the cream cheese for 2 minutes or until light and fluffy.  Add powdered jello, vanilla and a pinch of salt.  Beat for 2 minutes until fully combined.  Sprinkle strawberry powder on top and continue beating for an additional minute.  Slowly pour heavy cream into bowl and continue beating until you have stiff peaks, about 3 to 5 minutes.
9. Spread Strawberry Cheesecake Truffle Filling evenly over completely cooled brownies.  Cover pan with foil and allow to chill for several hours (this will “set” the filling.)
10. PREPARE DARK CHOCOLATE GANACHE:  Place chopped dark chocolate in a medium bowl.  Heat heavy cream in a very small heavy saucepan.  As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over chopped chocolate.  Let sit for 3 minutes, then blend with a whisk until combined, shiny and smooth.  Gently whisk in light corn syrup until completely smooth and blended. 
11. Remove brownies from the refrigerator and carefully pour layer of chocolate ganache over top, smoothing with an offset spatula gently to spread without disturbing the Strawberry Cheesecake Truffle layer.  If you prefer, you can drizzle the chocolate ganache on top of the filling.
12. When ready to cut and serve, lift the brownies out of the pan using the overhang on the sides and cut into squares.  For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
13. Store the brownies in an airtight container in the fridge for up to 3 days.

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