Raspberry Cheesecake Brownies

Indulge in the deliciousness of raspberry cheesecake brownies! This recipe combines rich chocolatey brownies with creamy cheesecake and fresh raspberries for a delightful dessert that's perfect for any occasion. Discover the key ingredients, step-by-step instructions, and fun variations to impress your family and friends. Ready to wow your taste buds?

Print Recipe Pin Recipe

Ingredients

For the Brownie Layer:

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened

⅓ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup fresh raspberries (or thawed frozen)

1 tablespoon all-purpose flour (for berries)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.

Prepare the Brownie Layer: In a microwave-safe bowl, melt the butter. Once melted, whisk in the sugar until well combined. Add in the eggs and vanilla extract, mixing until smooth.

Combine Dry Ingredients: In a separate bowl, sift together cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients into the wet mixture, stirring until just combined and no flour streaks remain.

Spread Brownie Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly to cover the bottom.

Make the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese with granulated sugar until creamy. Add in the vanilla extract and egg, mixing until well combined and smooth.

Toss Raspberries in Flour: In a small bowl, gently toss the raspberries with the 1 tablespoon of flour. This helps prevent them from sinking in the cheesecake layer.

Layer the Cheesecake Mixture: Pour the cheesecake mixture over the brownie layer, spreading it evenly. Gently drop the floured raspberries across the cheesecake layer, making sure to distribute them evenly.

Swirl the Mixture: Using a knife or skewer, gently swirl the cheesecake and brownie batters together for a marbled effect. Be careful not to overmix.

Bake: Bake in the preheated oven for 35-40 minutes or until the edges look set and a toothpick inserted in the middle comes out with moist crumbs (not wet batter).

Cool and Slice: Remove from the oven and let cool in the baking dish for about 20 minutes. Carefully lift the brownies out using the parchment paper, then let cool completely on a wire rack before slicing into squares.

- Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 squares

- Presentation Tips: Serve the brownies on a rustic wooden platter, dusting them lightly with powdered sugar. Garnish with extra fresh raspberries and a sprig of mint for a vibrant presentation.