Description
These Raspberry Cheesecake Brownies combine rich chocolate brownies with a creamy cheesecake layer and tart raspberries, making them an irresistible treat perfect for dessert lovers. Easy to make at home and sure to impress!
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened dutch-processed cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 6 ounces fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F. Line an 8- or 9-inch square pan with parchment paper and lightly coat with cooking spray.
- In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Add eggs and vanilla, whisking again. Stir in flour and salt until combined, then set aside.
- Spread 3/4 of the brownie batter evenly into the prepared pan and reserve the remaining batter for later.
- In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add the egg and vanilla, and mix until fully incorporated.
- Pour the cheesecake mixture over the brownie layer in the pan.
- Mix 1 tablespoon of very hot water into the reserved brownie batter until smooth and pourable, then dollop it over the cheesecake layer.
- Gently swirl the brownie batter into the cheesecake layer using a knife or skewer.
- Scatter raspberries evenly on top of the mixture.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely, lift out using the parchment, slice into squares, and serve.
Notes
Ensure the cream cheese is fully softened for a smooth mixture.
Swirling the brownie batter into the cheesecake layer adds a beautiful marbled effect.
Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg