Ingredients

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

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

Step 1: 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. Set aside.

Step 2: In a medium bowl, beat the cream cheese and 2 tablespoons softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, 2 tablespoons flour, vanilla extract, and optional raspberry powder; beat until combined. Finally, beat in 1 egg just until incorporated. Set aside.

Step 3: Melt the 1/2 cup butter in the microwave or on the stove in a large bowl. Whisk in sugar and oil, then let it cool for 1 minute. Add the 2 eggs and vanilla extract; whisk until the mixture is smooth and sugar dissolves.

Step 4: Add cocoa powder, 1/2 cup flour, salt, and hot water; whisk until smooth and thick. Fold in the chocolate chips gently.

Step 5: Spread about one-third of the brownie batter in the prepared pan. Drop large spoonfuls of half the cheesecake batter over it, then alternate spoonfuls of the remaining brownie and cheesecake batters. Tap the pan on the counter to settle the layers.

Step 6: Drop small spoonfuls of raspberry jam over the top. Use a knife to gently swirl the batters and jam together. Tap the pan a few more times to even out the layers.

Step 7: Bake for 33–40 minutes, tenting with foil after 25 minutes to prevent over-browning. A toothpick should come out with a few moist crumbs when done.

Step 8: Remove from oven and cool completely on a wire rack, about 3 hours.

Step 9: Use parchment paper overhang to lift brownies from the pan. Transfer to a cutting board and slice into squares.

Tips & Variations

For a more intense raspberry flavor and vibrant color, add freeze-dried raspberry powder to the cheesecake batter in small increments.

Use coconut oil instead of vegetable oil for a subtle tropical note.

Try swirling in fresh raspberries along with the jam for added texture.

To make clean cuts, chill brownies before slicing.

FAQs

Can I use low-fat cream cheese for this recipe?

Low-fat cream cheese can be used, but full-fat cream cheese gives the best texture and richness in the cheesecake layer.

Is it possible to freeze these brownies?

Yes, you can freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before serving.

Dessert

Raspberry Cheesecake Brownies Recipe

Introduction