The Brownies That Won Duff Goldman’s Heart! Raspberry Cream Cheese Espresso Brownies.
Ahhh, finally after many weeks of hiding out because I had to keep the zipper on my big mouth, I am finally able to talk about Food Network’s Spring Baking Championship episodes I was on! Woohoo. Ugh, you have NO idea how hard it is for me to keep a secret, especially when it involves baking, tv, and big celebrities. So there you have it, I made it through 3 of the 6 episodes of Spring Baking Championship on Food Network. Not bad for an amateur stay at home mommy baker. It seriously was an emotional roller coaster, up-down-all-around and I survived. I had a couple of fails for this competition, but I have also had some major YES moments.
For Mother’s day episode, I made Raspberry Cream Cheese Espresso Brownies with a coffee whipped cream, Yummo times 10!!!! And if you saw the show, then you know that Duff Goldman swooned for them. He stated:
“Juliana’s got four kids, and I know she knows how to make brownies. Lorraine, Nancy and I all wanted her espresso brownies, and I was thinking we might have a new Pre-Heat winner on our hands. But, Juliana, if I criticize you, you cry. If I compliment you, you cry. Every time you cry I feel bad! Juliana is such a good baker, and Lorraine was right: Juliana needs to have more confidence. The worst thing is not when someone is too confident for their skill set, it’s when they have the skill set and don’t believe that they do. Juliana has the talent, no doubt. I’ve never even heard of Juliana’s trick using melted marshmallows to stabilize whipped cream. I love this show. I learn so much.” Read more at: http://blog.foodnetwork.com/fn-dish/2015/05/spring-baking-championship-duff-goldmans-recap-of-episode-3/?oc=linkback.
Wow, what a compliment. I have watched Duff Goldman and he has inspired me in the cake decorating field for 15 years. So when he had nothing but incredible things to say about my brownies, well, let’s just say I could’ve peed my pants 😉
If ya watched the Mother’s day episode then you watched my elimination. It was an incredible ride and I am so honored that I had the opportunity to bake along side some extremely talented, professional and home bakers. I mean, only 8-in the entire country-were chosen to be on this challenge. I have nothing but good things to say about each one of my now, baker best friends forever. There was nothing but encouragement, laughing, tears, and friendships made for life while in Los Angeles. I am very grateful to show the country some of my baking skills and who I really am. Yup, no acting here…what ya see is what ya get. I plan on hitting my blog full force from now on. Sharing with y’all some of my recipes from the show and some of the recipes that needed tweaking because they were my disasters on Spring Baking Championship.
Today, I figured I would share with y’all the recipe that knocked the socks off of Duff Goldman, Lorraine Pascale, and Nancy Fuller. I came in second place during the Mother’s day quick heat with this yummy dessert. The homemade coffee whipped cream will come in a later post, as for now, let’s focus on the brownie! And YES, this is my real recipe! I do share recipes and all I ask in return is you give me or my blog, Graciously Sweet, the credit 🙂
These really decadent, rich brownies are very simple and most people will already have the ingredients on hand. And they are really easy, so easy my 4 year old daughter has made these, doing most of the dirty work on her own.
Please note that if raspberry isn’t your jam (no pun intended) then you can just have straight cream cheese brownies or replace the raspberry preserves with any flavor you LOVE!
Let’s get baking…
Raspberry Cream Cheese Espresso Brownies
Yields: 20-24 brownies if cut in small squares.
For the espresso brownies:
1 cup melted unsalted butter
2 cups granulated sugar
2/3 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
1 tsp instant espresso powder
1 cup all purpose flour
1. Preheat oven to 350 degrees. Line a 9×13 pan with aluminum foil and spray well with nonstick spray.
2. In a large glass bowl, mix melted butter and sugar.
3. Add in cocoa powder and instant espresso powder.
4. Mix in eggs one at a time.
5. Add in vanilla, then salt.
6. Finally, stir in the flour.
7. Pour in the lined pan smooth evenly as possible and set aside. Move on to making the raspberry cream cheese.
PS…try not to eat all of the batter.
For the raspberry cream cheese swirl:
1 cup (8 oz) of softened cream cheese
1/3 cup granulated sugar
1 tsp vanilla extract
2 tbsp raspberry preserves (or any flavor you like)
1. In a mixing bowl, using hand mixer, beat cream cheese until smooth.
2. Add in sugar and mix well.
3. Mix in egg, then vanilla.
4. Stir in raspberry preserves.
5. Pour 1 cup of the raspberry cream cheese on top of the brownies. Try to place dollops across the pan.
I only use 1 cup of this mixture on the brownies. So either store in tupperware or discard the leftovers. If you use the entire cream cheese mixture, you won’t get a nice swirl and the brownies become overpowered by the cream cheese.
6. Using a butter knife swirl the cream cheese mixture into the brownie layer underneath.
7. Bake 350 degrees for 40 minutes.
8. Allow to cool completely, if you can, then cut into pretty shapes or just dig right in.
For simple presentation purposes, I like to sift powdered sugar over my circle cuts of raspberry cream cheese brownies. Enjoy!
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