Dessert Grilled Cheese Sandwiches
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 sandwiches
Get ready for grilled cheese like you’ve never had it before! Dessert Grilled Cheese Sandwiches are made with pound cake, chocolate, fresh raspberries, and gooey, melted brie cheese! I always prefer homemade cake to store-bought, but if you don't have time to make the pound cake, you can substitute store-bought instead. Because the frozen pound cakes tend to be quite short, you might need two loaves to get the same yield.
For the Pound Cake:
- 8 ounces butter at room temperature
- 4 ounces cream cheese at room temperature
- 11 1/4 oz sugar (1 1/2 cups)
- 4 eggs at room temperature
- 1 tbsp vanilla extract
- 11 1/4 oz all-purpose flour (2 1/2 cups)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
For the Sandwiches:
- 8 oz brie cheese preferably double crème
- 12 oz semi-sweet chocolate (I love a fruity chocolate, like Lindt orange bars)
- 12 oz fresh raspberries
To Make the Pound Cake:
Preheat the oven to 350 degrees Fahrenheit. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In the bowl of a large stand mixer combine the softened butter, cream cheese, and sugar. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point—that’s okay.
In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they’re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
Pour the batter into the prepared pan and smooth it into an even layer. Set the pan on a baking sheet, and bake the loaf for about 55-60 minutes, until golden and a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top seems to be getting too dark toward the end, cover it with loosely tented aluminum foil after about 40 minutes of baking.
Let the pound cake cool completely before assembling the sandwiches.
To Make the Sandwiches:
Slice off the ends of the pound cake, and cut the cake into 12 even slices. Cut the rind off the brie (if you prefer your brie without rinds) and cut it into thin slices, about 1/4-inch thick. To assemble a sandwich, place slices of brie on one piece of pound cake, and place slices of a chocolate bar on a second piece of pound cake. They don't have to cover the entire surface, but try to get most of the cake covered. Place the cake on a plate and microwave for 30 seconds, until the chocolate and cheese start to melt but aren't entirely melted yet.
Press some raspberries into the surface of the cheese—I used about 12 berries per sandwich. Press the slices together to make a sandwich.
Melt a pat of butter in a skillet over medium heat, and grill the sandwich until it is golden brown on both sides. Repeat with the remaining ingredients to make 6 sandwiches. Serve warm!
Calories: 1268kcal | Carbohydrates: 132g | Protein: 22g | Fat: 73g | Saturated Fat: 43g | Cholesterol: 252mg | Sodium: 715mg | Potassium: 702mg | Fiber: 9g | Sugar: 77g | Vitamin A: 1630IU | Vitamin C: 14.9mg | Calcium: 216mg | Iron: 7.3mg