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Raspberry Cheesecake Brownies Recipe

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★★★★★

4.6 from 62 reviews

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies with creamy, tangy cheesecake swirls and a burst of raspberry flavor. Perfectly balanced with a hint of raspberry jam swirled on top, this dessert is an indulgent treat that combines the best elements of cheesecake and brownies into one delicious bar.

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

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 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 pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out. Set aside.
  2. Make Cheesecake Batter: In a medium bowl, beat the cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder (if using), and mix until combined. Beat in the egg just until incorporated. Set aside.
  3. Make Brownie Batter: Melt butter in the microwave or on the stove. Whisk in sugar and oil, let cool slightly for 1 minute. Add eggs and vanilla, whisk until the sugar dissolves and mixture is smooth. Stir in cocoa powder, flour, salt, and hot water until combined. Fold in chocolate chips.
  4. Assemble Layers: Spread one-third of the brownie batter into the pan. Drop spoonfuls of half the cheesecake batter over it. Alternate dropping the remaining brownie and cheesecake batters in spoonfuls. Gently bang the pan on the counter to settle. Drop small spoonfuls of raspberry jam all over and use a knife to swirl the batters and jam gently. Bang pan again to settle layers.
  5. Bake: Bake for 33–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (typically 36 minutes). Tent with aluminum foil at 25 minutes to prevent over-browning.
  6. Cool: Remove from oven and place pan on a cooling rack. Cool completely for at least 3 hours.
  7. Slice and Store: Use parchment overhang to lift brownies from pan and transfer to a cutting board. Slice into squares. Store leftovers covered in the refrigerator for up to 1 week.

Notes

  • Freeze-dried raspberry powder is optional but adds a vibrant raspberry flavor and color to the cheesecake batter.
  • Tenting with foil after 25 minutes prevents the brownies from over-browning on top.
  • Be sure to let brownies cool completely before slicing to get clean cuts.
  • Use full-fat cream cheese for best texture and flavor in the cheesecake swirl.

Keywords: Raspberry Cheesecake Brownies, chocolate brownies, cheesecake swirl, raspberry jam swirl, fudgy brownies, dessert bars

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