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Raspberry Cheesecake Brownies Recipe

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3.8 from 31 reviews

  • Author: Ava
  • Total Time: 2 hours 5 minutes
  • Yield: 24 servings

Description

Delight in these Raspberry Cheesecake Brownies, the perfect fusion of rich, fudgy chocolate brownie and creamy cheesecake swirled with fresh raspberries. This luscious dessert offers a marbled delight that combines the best of two classic treats in a single, irresistible pan.

Ingredients

Brownie Batter

  • 7 oz unsalted butter (softened)
  • 2 cups granulated sugar, divided
  • 5 large eggs, divided
  • 7 oz dark chocolate (coarsely chopped)
  • 1 cup all-purpose flour

Cheesecake Layer

  • 14 oz cream cheese (softened)
  • 1 tsp vanilla extract

Topping

  • 5 oz fresh raspberries

Instructions

  1. Preheat oven: Preheat your oven to 350ºF to ensure it’s at the perfect temperature for baking your brownies.
  2. Prepare baking pan: Coat a 9″ x 13″ baking pan with non-stick spray and line the bottom with parchment paper to prevent sticking and facilitate easy removal of the brownies.
  3. Make the brownie base: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1 cup of the granulated sugar until the mixture is light and fluffy, creating a smooth base.
  4. Add eggs to batter: Add 3 of the eggs to the butter and sugar mixture and mix just until combined, avoiding overmixing.
  5. Melt chocolate: Using a double boiler, melt the dark chocolate by stirring until smooth. Let the melted chocolate cool slightly before incorporating it into the butter mixture to prevent cooking the eggs.
  6. Combine chocolate and batter: Mix the cooled chocolate into the butter mixture thoroughly.
  7. Incorporate flour: Fold in the all-purpose flour until just incorporated, being careful not to overmix for a tender brownie texture.
  8. Layer chocolate batter: Spread 3/4 of this chocolate batter evenly into the prepared baking pan and set the remaining batter aside for swirling.
  9. Prepare cheesecake batter: Clean the mixer bowl and paddle attachment. Then, beat the softened cream cheese, the remaining 1 cup sugar, and vanilla extract together until smooth and creamy.
  10. Add remaining eggs: Add the remaining 2 eggs to the cheesecake batter and beat well until the mixture is smooth and creamy, ensuring a silky cheesecake layer.
  11. Assemble layers: Pour the cheesecake batter evenly over the chocolate brownie base in the pan.
  12. Swirl batter: Drop small spoonfuls of the reserved chocolate batter over the cheesecake layer. Use a fork or wooden skewer to create a marbled swirl effect by gently dragging through both batters.
  13. Add raspberries: Distribute the fresh raspberries evenly on top of the swirled batter for a fresh, fruity contrast.
  14. Bake: Bake in the preheated oven for 40-45 minutes, or until the cheesecake is just set when lightly pressed in the center.
  15. Cool and serve: Allow the brownies to cool completely, preferably overnight, to develop flavors and set properly before cutting into 24 squares.

Notes

  • For best results, use room temperature butter, eggs, and cream cheese to ensure smooth batter and proper mixing.
  • If fresh raspberries are not available, frozen raspberries can be used; just make sure to thaw and drain them well to avoid excess moisture.
  • Letting the brownies rest overnight enhances flavor and texture, making slicing cleaner and easier.
  • Use parchment paper for easy removal from the pan and to prevent sticking.
  • Swirling technique can be adjusted based on desired marbling intensity.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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