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Raspberry Cheesecake Brownies Recipe

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These Raspberry Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake layer and a vibrant raspberry swirl for a perfect balance of chocolate and tart fruit flavors. With a luscious cream cheese topping and fresh raspberries, this dessert is both visually stunning and irresistibly delicious.

Ingredients

Brownie Layer

  • 1 cup (200 g) granulated sugar
  • ½ cup (64 g) all-purpose flour
  • ⅓ cup (40 g) Dutch-processed cocoa powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Cheesecake Layer

  • 2 packages (8 ounces each) cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅓ cup (67 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Raspberry Swirl

  • 1 cup (123 g) raspberries, fresh or frozen
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • Fresh raspberries, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
  2. Make Brownie Layer: In a large bowl, whisk together sugar, flour, cocoa powder, salt, and baking powder until well combined. In a medium bowl, whisk together the eggs, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Spread the brownie batter evenly into the prepared pan and set aside.
  3. Prepare Cheesecake Layer: Using a hand mixer in a large bowl, beat the cream cheese, eggs, sugar, vanilla extract, and salt until the mixture is smooth and creamy. Spread this cheesecake mixture evenly over the brownie batter in the pan.
  4. Create Raspberry Swirl: In a small bowl, combine raspberries, sugar, and cornstarch. Gently mash them with a fork, leaving some chunks for texture. Drop spoonfuls of this raspberry mixture over the cheesecake layer. Using a skewer or knife, gently swirl the raspberry mixture through the cheesecake layer in a marbled pattern, taking care not to disturb the brownie layer underneath.
  5. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set but still slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.
  6. Cool and Chill: Remove the pan from the oven and allow the brownies to cool at room temperature for about 1 hour. Then, place the brownies in the refrigerator for at least 4 hours or overnight to set completely.
  7. Serve: Once chilled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve cold, garnished with fresh raspberries if desired.

Notes

  • For best results, use room temperature eggs and cream cheese to ensure a smooth cheesecake layer without lumps.
  • Be careful not to overmix the brownie batter once wet and dry ingredients are combined to keep the texture fudgy.
  • You can substitute fresh raspberries with frozen raspberries, but do not thaw before using to prevent excess moisture.
  • The raspberry swirl can be intensified by adding a little lemon juice or zest to brighten the flavor if desired.
  • Store leftovers covered in the refrigerator for up to 3 days. Brownies are served best chilled.
  • To avoid cracking in the cheesecake layer, don’t overbake and allow gradual cooling before refrigerating.

Find it online: https://deliciousyum.com/raspberry-cheesecake-brownies-recipe/