Dave’s Coffee Syrup was the hit of the Eat Boutique table at the Fall Market this past weekend. I heard amazing stories about your love for coffee-flavored milk as kids. You asked for recipes with the syrup and we aim to please! Michelle baked luscious brownies full of dark chocolate, raspberries, cream cheese and you know what… – Maggie
Summer desserts, for me, feature fresh fruit with minimal, if any, additions. Typically a squeeze of lemon, a gentle sprinkle of sugar, a scoop of ice cream. The transition into autumn means that desserts turn into heartier baked goods; treats teeming with chocolate, cinnamon, and nuts. As we have been transitioning from summer to fall here in New England, my kitchen, and taste buds, have reflected that.
This week, the weather cooled down and I started dreaming about brownies and cakes. As such, I decided to finally try a recipe I had been waiting to make for quite a while. These Raspberry Cream Cheese Brownies first came to my attention via The Kitchn and then through one of my favorite blogs, Love and Lemons. They combine two of my favorites: dark chocolate and fruit.
While the original versions included goat cheese in theirs, I decided to omit it from my version. Instead I added in Dave’s Coffee Syrup. Dave’s Coffee is based in Rhode Island. They are family owned and roast their coffee the old fashioned way: by hand. Their coffee syrup is made by starting with cold brewed iced coffee, sweetened, and then simmered until reduced to a delicious coffee syrup. I’ve had their syrup for a while now and I haven’t ventured much further from drizzling it atop ice cream or granola and occasionally adding it to a smoothie.
I substituted the coffee syrup in place of maple syrup in both the brownie batter and the cream cheese swirl. The result was a very moist brownie that is not overly sweet, and has a deep chocolate coffee flavor, pairing perfectly with the sweet and slightly tart raspberries. While these brownies took a little more work than the average batch, I highly recommend them and they are probably best made when you are having guests over so that you don’t end up eating them all yourself.
Raspberry & Cream Cheese Swirl Brownies
Makes about 20 small squares
- 5 oz dark chocolate
- 5 tablespoons butter
- 1/4 cup milk
- 3/4 cup Dave’s Coffee Syrup
- 1/4 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
Raspberry Cream Cheese Layer:
- 4 oz cream cheese, room temperature
- 1 tablespoon butter, room temperature
- 2 tablespoon Dave’s Coffee Syrup
- 1/4 teaspoon vanilla
- 1 cup raspberries, mashed
- Preheat oven to 375 degrees.
- Melt your chocolate and butter together by microwaving in 20 second increments, stirring in between. Once they are melted, add the milk and set aside to cool to room temperature.
- In a separate bowl mix together flour, baking powder, and salt.
- Once your chocolate mixture has cooled mix in coffee syrup, vanilla extract, and 2 lightly beaten eggs. Add your dry ingredients and stir until just combined.
- Whisk together the ingredients for the cream cheese layer, omitting the raspberries. You can do this by hand or with an electric mixer.
- Grease a 9×9 baking pan. Pour in the brownie layer, lightly spoon the cream cheese layer on top (it’s okay if it’s not even: some of my cream cheese layer sunk in to the brownie batter), and then scoop the mashed raspberries on top of the cream cheese layer. Use a knife to swirl them (be warned: swirling is hard and slightly frustrating! So don’t be discouraged if it doesn’t look perfect, mine did not!)
- Place in the oven and bake, approximately 4o minutes or until a toothpick inserted comes out clean.
Order Dave’s Coffee Syrup on Eat Boutique.
All photos styled and taken by Michelle Martin.
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