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Raspberry Cheesecake Brownies
David Atikson

Raspberry Cheesecake Brownies

Rich, ultra-fudgy brownies swirled with tangy raspberry cheesecake and dotted with fresh raspberries. A stunning, decadent dessert that's easier than it looks.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 2 Tablespoons vegetable oil or melted coconut oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 8 oz full-fat brick cream cheese
  • 1/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1/4 cup raspberry preserves or jam
  • optional: pink/red gel food coloring
  • optional: fresh raspberries for topping

Method
 

  1. Step 1 Preheat oven to 350°F. Line a 9-inch square pan with parchment, leaving overhang.
  2. Step 2 Melt butter and mix with oil and sugar. Let cool slightly. Whisk in eggs and vanilla, then add cocoa, flour, salt. Fold in chocolate chips.
  3. Step 3 In another bowl, beat cream cheese and sugar until smooth. Add flour, egg yolk, raspberry jam, and food coloring if using.
  4. Step 4 Spread most of brownie batter in pan. Drop cheesecake batter in spoonfuls. Top with remaining brownie batter. Swirl with a knife. Add fresh raspberries if using.
  5. Step 5 Bake for 40–42 minutes. Tent with foil after 25 mins. Cool completely before slicing.

Notes

Let brownies cool completely before slicing to ensure clean cuts. Store chilled for best texture.