Raspberry Cheese Cake Brownies
By Brenda Johnson

Makes 15 servings. Perfectly paired with a glass of Vignoles!
~7 oz dark chocolate
~7oz unsalted butter
~14oz superfine sugar
~5 eggs
~4 oz. all-purpose flower
(sifted)
~14oz cream cheese
~1 tsp. vanilla extract
~4oz fresh raspberries


Preheat oven to 330 degrees. Grease and line a 8x12 cake pan. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly. Cream the butter and 9oz of the superfine sugar until pale, then add 3 eggs, one at time, beating well after each addition. Stir in the melted chocolate, and then fold in the flour. Spread three quarters of the mixture into a lined pan. In a separate bowl beat cream cheese, remaining sugar, eggs, and vanilla extract until smooth, and then spread over chocolate base. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke raspberries into the top and bake for 40-45 minutes.

Sparkling Peach Sangria
~1 Bottle of Clover Hill Vignoles
~1/2 Bottle Clover Hill Cuveé
~2 shots Peach Vodka
~10-12 Pear Slices

Cherry Peach Sangria
~1 Bottle Clover Hill Vignoles
~3 oz. Crème de Cassis
~3 oz. Cherry Flavored Vodka
~6 oz. Sour Mix (equal parts simple syrup, lime juice and lemon juice)
~1 Cup Lemon Lime Soda
Soak: Frozen Cherries and Frozen Peaches

 

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