Description
These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy raspberry-infused cheesecake layer swirled throughout. Perfectly balanced between decadent and fruity, these treats bake to a luscious texture with a subtle tang from the cream cheese and bursts of raspberry jam, offering a delightful twist on classic brownies.
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
- 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 to easily lift the brownies out. Set aside.
- Make the cheesecake batter: In a medium bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add sugar, flour, vanilla, and optional raspberry powder; beat until combined. Beat in the egg just until incorporated. Set aside.
- Prepare the brownie batter: Melt the butter in the microwave or on the stove. In a large bowl, whisk melted butter with sugar and oil. Let sit 1 minute to cool slightly. Whisk in eggs and vanilla until sugar dissolves and mixture loses graininess. Add cocoa powder, flour, salt, and hot water; whisk until smooth. Fold in chocolate chips.
- Assemble the layers: Spread about one-third of the brownie batter evenly in the prepared pan; the batter is thick, so spread as best as possible. Drop large spoonfuls of half the cheesecake batter over the brownie batter, followed by spoonfuls of remaining brownie batter and remaining cheesecake batter alternately. Tap the pan on the counter to settle the layers.
- Add raspberry jam and swirl: Drop small spoonfuls of raspberry jam all over the top. Use a knife to gently swirl the batters with the jam. Tap the pan a few more times to help the layers settle.
- Bake: Bake for 33–40 minutes, typically about 36 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with aluminum foil after 25 minutes to prevent over-browning.
- Cool: Remove from oven and set the pan on a cooling rack. Allow the brownies to cool completely, at least 3 hours.
- Slice and store: Use the parchment paper overhang to lift the brownies out of the pan. Transfer to a cutting board and slice into 16 squares. Store leftovers covered in the refrigerator for up to 1 week.
Notes
- Freeze-dried raspberry powder is optional but enhances raspberry flavor and color in the cheesecake layer.
- Use full-fat cream cheese for the best texture and flavor in the cheesecake batter.
- Be gentle when swirling the jam into the batters to avoid fully mixing the layers.
- Allowing the brownies to cool completely before slicing ensures clean, neat pieces.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
