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Raspberry Cheesecake Brownies Recipe

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★★★★★

4.6 from 81 reviews

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy raspberry-infused cheesecake swirl, creating a decadent dessert that’s perfect for any occasion. The brownie batter is dense and chocolatey, studded with semi-sweet chocolate chips, while the cheesecake topping adds a smooth contrast with a burst of raspberry flavor enhanced by optional freeze-dried raspberry powder and raspberry jam swirls.

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, to taste

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

Topping

  • 1/4 cup (75g) raspberry jam

Instructions

  1. Preheat Oven and Prepare Pan: Adjust the oven rack to the lower-third position and preheat your 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 after baking. Set aside.
  2. Make the Cheesecake Batter: In a medium bowl, beat together the softened cream cheese and butter on medium-high speed using a handheld or stand mixer fitted with a whisk attachment until smooth and creamy with no lumps, about 2 minutes. Add the sugar, flour, vanilla extract, and optional freeze-dried raspberry powder. Beat until fully combined. To deepen the raspberry flavor or color, add more raspberry powder gradually. Finally, beat in the egg just until incorporated. Set this cheesecake batter aside.
  3. Make the Brownie Batter: Melt the butter either in the microwave or on the stovetop in a small saucepan. If melted on the stove, transfer to a large heatproof bowl. Whisk in the granulated sugar and oil into the melted butter, then let sit for 1 minute to cool slightly. Add the eggs and vanilla, whisking thoroughly until the sugar dissolves and mixture looks smooth and no longer grainy. Add the cocoa powder, flour, salt, and hot water, whisking until fully combined and smooth. The batter will be thick. Finally, fold in the semi-sweet chocolate chips.
  4. Assemble the Brownies: Spread about one-third of the brownie batter evenly into the lined pan. Drop large spoonfuls of approximately half the cheesecake batter over the brownie batter. Then alternate dropping spoonfuls of the remaining brownie batter and cheesecake batter on top. Tap the pan gently on the counter a few times to settle the batters evenly. Drop small spoonfuls of raspberry jam all over the batter surface. Using a knife, gently swirl the jam into the batters to create a marbled effect. Tap the pan a few more times to even out the layers.
  5. Bake: Place the pan in the preheated oven and bake for 33 to 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The brownies typically bake for about 36 minutes. To prevent over-browning, tent the pan with aluminum foil at around 25 minutes.
  6. Cool Completely: Remove the brownies from the oven and place the pan on a cooling rack. Allow the brownies to cool completely in the pan, which will take at least 3 hours. This ensures they set properly and are easier to cut.
  7. Slice and Store: Use the parchment paper overhang to lift the cooled brownies from the pan and transfer them to a cutting board. Slice into squares as desired. Store any leftover brownies covered in the refrigerator for up to one week.

Notes

  • Freeze-dried raspberry powder is optional but recommended for enhancing the raspberry flavor and adding a pretty pink hue to the cheesecake batter. Add gradually to taste.
  • When measuring flour, spoon and level to avoid dense brownies.
  • Tenting with foil after 25 minutes prevents the brownies from becoming too dark on top while the center finishes baking.
  • For best results, allow brownies to cool fully before cutting to maintain a clean edge.
  • Store leftover brownies in an airtight container in the fridge for up to 1 week to keep them fresh.

Keywords: raspberry cheesecake brownies, chocolate brownies, creamy cheesecake swirl, raspberry dessert, homemade brownies, chocolate dessert, baked brownies

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