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Raspberry Cheesecake Brownies Recipe

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★★★★★

4.9 from 109 reviews

Delight in these luscious Raspberry Cheesecake Brownies that combine rich, fudgy chocolate brownie layers with a creamy, tangy raspberry cheesecake swirl. Perfectly baked to a moist and decadent finish, these brownies offer a harmonious balance of chocolate and fruity raspberry flavors, making them an irresistible treat for any occasion.

Ingredients

Scale

Cheesecake Batter

  • 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 (see Note)

Brownie Batter

  • 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

  1. Preheat oven and prepare pan: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Set aside.
  2. Make the cheesecake batter: In a medium bowl, use a handheld or stand mixer with a whisk attachment to beat cream cheese and butter on medium-high speed until smooth and lump-free, about 2 minutes. Add sugar, flour, vanilla extract, and raspberry powder if using, beating until combined. Adjust raspberry powder for desired color and flavor. Beat in the egg just until incorporated. Set aside.
  3. Make the brownie batter: Melt butter in the microwave or on the stovetop. Transfer melted butter to a large bowl if melted on the stove. Whisk sugar and oil into melted butter and let it cool slightly for 1 minute. Add eggs and vanilla, whisking thoroughly until sugar dissolves and mixture is smooth. Whisk in cocoa powder, flour, salt, and hot water until smooth and combined. Fold in chocolate chips carefully to retain some texture.
  4. Assemble the layers: Spread about one-third of the thick brownie batter evenly in the prepared pan. Drop large spoonfuls of half the cheesecake batter over the brownie layer. Alternate with spoonfuls of remaining brownie and cheesecake batters. Tap the pan gently on the counter to settle the batters. Dot raspberry jam in small spoonfuls over the top and gently swirl together with a knife. Tap pan again to settle.
  5. Bake the brownies: Bake for 33 to 40 minutes, checking with a toothpick inserted in the center; it should come out with a few moist crumbs. At the 25-minute mark, tent the brownies loosely with aluminum foil to prevent over-browning on top.
  6. Cool and slice: Remove brownies from oven and cool completely on a wire rack for at least 3 hours. Using the parchment paper overhang, lift the brownies from the pan and transfer to a cutting board. Slice into squares.
  7. Store leftovers: Cover leftover brownies and refrigerate for up to 1 week to maintain freshness.

Notes

  • Freeze-dried raspberry powder is optional but adds a vivid pink color and intensified raspberry flavor to the cheesecake layer. Adjust by teaspoons to reach your desired appearance and taste.
  • Using Dutch-process cocoa powder gives a richer, smoother chocolate flavor in the brownies compared to natural cocoa powder.
  • Tenting with foil during baking helps prevent the top from over-browning while allowing the center to cook thoroughly.
  • Allowing brownies to cool fully before slicing ensures cleaner cuts and better texture.

Keywords: raspberry cheesecake brownies, chocolate brownies, raspberry swirl brownies, fudgy brownies, dessert recipe

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