This quick and easy dessert is perfect to make during harvest season, when you have an abundance of zucchini growing in your garden.
To boost the flavor of this sweet treat, the brownie is topped with a swirl of raspberry cheesecake and dotted with fresh raspberries.
Start by making a Betty Crocker Dark Chocolate Brownie Mix and adding in the bits of finely shredded or chopped zucchini.
It’s up to you exactly how you want to prepare the zucchini. You can finely chop it using a knife or a food processor or you can shred it. If you don’t mind seeing green bits of zucchini, leave the peel on. If you want to really hide the veggie, then peel it. You can even puree it so it’s really smooth, to really conceal it.
Reserve 1/4 cup of the batter for swirling, and spread the rest into a parchment paper-lined 9x9-inch baking pan.
Then whip up the cheesecake filling, flavoring it with some raspberry preserves. If the preserves don’t add as much pink color to the filling as you like, squeeze in a few drops of Betty Crocker Neon Pink Food Coloring Gel to pretty things up.
Crush up some of the fresh raspberries and toss those into the filling, too.
Then pour the cheesecake filling into an even layer over the brownie batter. Spoon dollops of remaining brownie batter over the filling and have some fun swirling the pink and brown fillings together.
Now add the remaining raspberries. For really pretty bars, place the berries neatly so that when you’re ready to cut and serve, each square will have some raspberry on top.
Pop the pan into the oven and enjoy the chocolaty smells that fill your kitchen.
Now you have to be patient. Allow the brownies to cool, then pop them in the refrigerator until they are firm enough to cut into squares.
You can eat these straight out of the refrigerator or allow them to warm up just a bit at room temperature. That will enhance the chocolate flavor and allow the cheesecake layer to soften a bit.