Print

Decadent Raspberry Cheesecake Brownies

raspberry cheesecake brownies - featured image
Print Recipe

Rich and fudgy brownies with creamy cheesecake swirls and fresh raspberry bursts, perfect for a quick and impressive dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • ¾ cup (65g) unsweetened cocoa powder, sifted
  • ½ teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (about 70g) fresh or frozen raspberries, thawed and drained if frozen
  • Optional: 1 tablespoon granulated sugar (if raspberries are tart)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk melted butter and sugar together until combined (about 1-2 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. Sift together flour, cocoa powder, and salt. Gradually fold into the wet mixture with a spatula until just combined. Do not overmix; batter should be thick and fudgy.
  4. In a separate bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy (about 2 minutes). Add one egg and vanilla extract, beating until fully incorporated and silky.
  5. In a small bowl, gently mash raspberries with a fork. Stir in sugar if desired.
  6. Pour half the brownie batter into the prepared pan and spread evenly. Dollop half the cheesecake mixture over the brownie layer in spoonfuls. Drop spoonfuls of raspberry puree on top.
  7. Pour the remaining brownie batter over the cheesecake and raspberry layer, then top with the rest of the cheesecake mixture. Add remaining raspberry puree in small dollops.
  8. Using a butter knife or skewer, gently swirl the layers together to create a marbled effect. Avoid over-swelling.
  9. Bake for 40-45 minutes. Check at 35 minutes; edges should be set and center slightly jiggly but not wet. Avoid overbaking to keep fudgy texture.
  10. Remove from oven and cool in pan for at least 1 hour on a wire rack. Chill in refrigerator for 2 hours or overnight for firmer cheesecake layer and clean slicing.
  11. Use parchment overhang to lift brownies from pan. Slice with a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese for smooth cheesecake layer. Do not overmix brownie batter to keep fudgy texture. Chill brownies before slicing for clean cuts. Frozen raspberries must be thawed and drained to avoid soggy swirls. Swirling should be gentle to maintain distinct layers.

Nutrition

Keywords: raspberry cheesecake brownies, fudgy brownies, cheesecake swirl, raspberry swirls, easy dessert, chocolate dessert, quick brownies

Find it online: https://bitefuljoy.com/decadent-raspberry-cheesecake-brownies-recipe-easy-fudgy-swirls/