These brownies are divine but the batter is even better. Salmonella what? I know that I am consuming raw eggs when I lick the renegade fudge brownie batter off my fingers but the risk is totally worth it. Brownie batter, I would argue, is more tasty to eat than cookie dough any day of the week. However, there are some cookie batters out there that DO give fudge brownie batter a decent challenge… but I am still with brownie batter is better than cookie dough to sneak, anyway.
Also note that I am making these brownies at my house. Food production rules at home are slightly different than the rules for food prep at work. Finger licking is sternly frowned upon in a commercial kitchen for good reasons. And there is no “five second rule” when things fall on the floor in a commercial kitchen. Cooking at home for my family is more fun and the rules at my house are a little more lax. For example, a rule at my house is that the batter off the beaters and out of the bowls may be tasted; however, if you lick the beater directly, it is yours. All yours. And you better lick that beater of batter until it is sparkling clean with that germ-infested, cooty-ridden tongue because no one else wants that beater any more… Yes, this is a true threat in my house.
Anyway, this recipe is pretty easy to make and it tastes pretty divine. The brownies are made of a rich, fudge-like batter and then swirled with a raspberry cream cheese ribbon. Once baked and cooled, the brownies are frosted with a raspberry cream cheese frosting and then melted chocolate is squeezed over the frosting in a criss-cross pattern. Plated with fresh raspberries, these brownies are irresistible. Enjoy!