Raspberry Cheesecake Brownies
A delightful dessert combining rich chocolate brownies and creamy cheesecake, topped with a fresh raspberry swirl.
Ingredients
Brownie Base
- 5 oz bittersweet chocolate with 70% cocoa solids
- 6 tbsp unsalted butter
- 2 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/3 cup plus 1 tbsp all-purpose flour
Cheesecake Layer
- 1 pkg cream cheese (softened) Ensure softened for easy blending
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (at room temperature)
Raspberry Swirl
- 1 cup fresh or frozen raspberries Frozen raspberries can be used
- 1 tbsp granulated sugar
- 1 tsp corn starch
- Fresh raspberries for topping
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper.
- In a saucepan, melt chocolate and butter over low heat or in the microwave until smooth.
- In a large bowl, whisk eggs, sugar, vanilla, and salt until pale and thick. Mix in the chocolate mixture. Fold in the flour.
- Reserve about 1/3 cup of brownie batter, then spread the rest into the prepared pan.
Make the Cheesecake Batter
- Beat cream cheese until smooth. Add sugar, vanilla, and egg; mix until smooth. Spread over brownie batter.
- Spoon reserved brownie batter over the cheesecake.
Finish and Bake
- In a small bowl, mash raspberries, sugar, and corn starch together. Spoon over the batter and swirl with a skewer.
- Bake for 30-35 minutes until puffed and the cheesecake is set. Let cool completely in the pan, then refrigerate for at least 1 hour before slicing.
Notes
These brownies can be enjoyed on their own or served with a dollop of whipped cream. For variation, you can use strawberries or blueberries instead of raspberries.
Nutrition
Serving: 1gCalories: 260kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 160mgFiber: 2gSugar: 20g
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