Description
These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies with creamy, tangy raspberry cheesecake swirls for a delightful dessert experience. The luscious layers are infused with raspberry jam and optional freeze-dried raspberry powder for an extra burst of berry flavor, making them perfect for sharing or special occasions.
Ingredients
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 (see Note)*
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
Topping
- 1/4 cup (75g) raspberry jam
Instructions
- 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 for easy removal after baking. Set aside.
- Make the cheesecake batter: In a medium bowl, beat the softened cream cheese and butter together using a handheld or stand mixer fitted with a whisk on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add sugar, flour, vanilla extract, and optional freeze-dried raspberry powder, beating until well combined. Add the egg last and beat just until incorporated. Set this batter aside.
- Make the brownie batter: Melt the butter either in the microwave or on the stovetop and transfer it to a large bowl if melted on the stove. Whisk sugar and oil into the melted butter and let it cool for 1 minute. Add the eggs and vanilla extract, whisking very well until the sugar dissolves and the mixture is no longer grainy. Add cocoa powder, flour, salt, and hot water and whisk until the batter is smooth and thick. Fold in the chocolate chips carefully.
- Assemble the layers: Spread about one-third of the thick brownie batter evenly in the prepared pan. Drop large spoonfuls of half the cheesecake batter on top, then alternate with the remaining brownie batter and cheesecake batter spoonfuls. Gently bang the pan on the counter to settle the batters. Spoon small dollops of raspberry jam evenly over the top. Use a knife to swirl the batters and jam for a marbled effect and bang the pan again to settle.
- Bake the brownies: Place the pan in the oven and bake for 33 to 40 minutes, checking for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs. Around the 25-minute mark, tent the brownies with aluminum foil to prevent over-browning on top.
- Cool the brownies: Remove the brownies from the oven and put the pan on a cooling rack. Let them cool completely, at least 3 hours, to set properly.
- Slice and store: Use the parchment paper overhang to lift the cooled brownies out of the pan, transfer to a cutting board, and slice into 16 squares. Store any leftovers covered in the refrigerator for up to one week.
Notes
- Freeze-dried raspberry powder adds a vibrant color and intensified raspberry flavor but is optional.
- Use full-fat cream cheese and butter for the best texture and richness in the cheesecake layer.
- For a smoother batter, ensure eggs and dairy ingredients are at room temperature before mixing.
- Tenting with foil partway through baking prevents the top from burning while allowing the middle to cook fully.
- These brownies are best enjoyed after fully cooling and setting to achieve clean slices and balanced flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
