Description
These raspberry cheesecake brownies are ultra-fudgy, swirled with creamy cheesecake, and packed with real raspberry flavor. Perfect for Valentine’s Day, parties, or anytime chocolate meets berries.
Ingredients
Scale
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (26g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- optional: freeze-dried raspberry powder
- 1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces
- 1 cup (200g) granulated sugar
- 2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (62g) Dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 Tablespoon hot water
- 3/4 cup (135g) semi-sweet chocolate chips
- 1/4 cup (75g) raspberry jam
Instructions
- Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper.
- In a medium bowl, beat the cream cheese and butter together until smooth. Add the sugar, flour, vanilla, and raspberry powder (if using) and beat until combined. Beat in the egg.
- Melt the butter and whisk in the sugar and oil. Let it cool slightly, then add the eggs and vanilla, whisking well. Add cocoa powder, flour, salt, and hot water, whisking until smooth. Fold in the chocolate chips.
- Spread 1/3 of the brownie batter in the pan. Drop spoonfuls of half the cheesecake batter over it. Alternate with the remaining brownie and cheesecake batter. Swirl in the jam.
- Bake for 33–40 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil at 25 minutes to prevent over-browning.
- Remove from the oven and cool completely for at least 3 hours.
- Lift the brownies out and slice into squares.
- Store leftovers in the refrigerator for up to 1 week.
Notes
- Adjust raspberry powder for desired color and flavor.
- Let brownies cool completely before cutting.
- Use parchment paper for easy removal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg