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Raspberry Cheesecake Brownies Recipe

★★★★★

4.5 from 146 reviews
  • Author: Zoe
  • Total Time: 3 hours 56 minutes
  • Yield: 16 brownies 1x

Description

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies with a tangy, creamy raspberry-infused cheesecake layer. Swirled with raspberry jam and optionally enhanced with freeze-dried raspberry powder, these decadent treats are perfect for any dessert lover seeking a balanced blend of chocolate and fruity tartness.

Ingredients

Scale

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, to taste

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
  • 1/4 cup (75g) raspberry jam

Instructions

  1. Prepare the pan and oven: 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 to easily lift the brownies from the pan later. Set aside.
  2. Make the cheesecake batter: Using a handheld or stand mixer with a whisk attachment, beat the softened cream cheese and butter on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add sugar, flour, vanilla extract, and freeze-dried raspberry powder if using. Beat until fully combined. For a deeper pink color and stronger raspberry flavor, gradually add more raspberry powder one teaspoon at a time. Finally, beat in the egg just until incorporated. Set aside.
  3. Make the brownie batter: Melt the butter either in the microwave or on the stove, then transfer to a large bowl if melted on the stove. Whisk sugar and oil into melted butter and let sit for 1 minute to slightly cool. Add eggs and vanilla extract, whisking thoroughly until the mixture is smooth and the sugar dissolves completely. Add cocoa powder, flour, salt, and hot water; whisk until combined into a thick batter. Gently fold in the chocolate chips.
  4. Assemble the brownies: Spread about one-third of the brownie batter evenly in the lined pan. Drop large spoonfuls of half the cheesecake batter over the brownie layer. Alternate dropping spoonfuls of the remaining brownie batter and remaining cheesecake batter. Tap the pan on the counter several times to help the layers settle evenly. Drop small spoonfuls of raspberry jam over the top. Use a knife to gently swirl the batters and jam together. Tap the pan again to settle the swirls.
  5. Bake: Bake for 33 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The baking time is typically around 36 minutes. To prevent over-browning, tent with aluminum foil around the 25-minute mark.
  6. Cool: Remove the pan from the oven and place it on a cooling rack. Allow the brownies to cool completely for at least 3 hours before slicing.
  7. Slice and store: Use the parchment paper overhang to lift the brownies from the pan and transfer to a cutting board. Slice into squares. Store leftover brownies covered in the refrigerator for up to 1 week.

Notes

  • Freeze-dried raspberry powder is optional but adds a vibrant color and intense raspberry flavor to the cheesecake batter.
  • Tenting the brownies with aluminum foil during baking helps prevent the top from over-browning while ensuring even cooking.
  • Using room temperature ingredients helps the batters combine more smoothly and evenly.
  • Letting the brownies cool completely improves cutting and texture.
  • Store leftovers in the refrigerator to maintain freshness for up to one week.
  • Prep Time: 20 minutes
  • Cook Time: 36 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Cheesecake Brownies, chocolate brownies, cheesecake swirl, raspberry jam, dessert, chocolate dessert, fudge brownies

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