Description
Raspberry Cheesecake Brownies are a delightful treat with layers of rich brownie and creamy cheesecake. Easy to make, these brownies are perfect for parties or a weekend dessert!
Ingredients
Scale
- 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
- Preheat the oven to 350°F (177°C) and position the oven rack in the lower third. Line a 9-inch square pan with parchment paper and set aside.
- In a medium bowl, beat the cream cheese and softened butter using a handheld or stand mixer until smooth. Mix in the sugar, flour, vanilla, and raspberry powder until combined, then beat in the egg until just incorporated.
- Melt the butter in a large bowl and whisk in the sugar and oil. Allow it to cool slightly before adding the eggs and vanilla, whisking until smooth. Stir in the cocoa powder, flour, salt, and hot water until combined, then fold in the chocolate chips.
- Spread one-third of the brownie batter into the prepared pan. Alternate spoonfuls of the cheesecake batter and remaining brownie batter over the top. Swirl together with a knife, then dollop the jam on top and swirl again.
- Bake for 33-40 minutes, checking doneness with a toothpick. Cover with aluminum foil at the 25-minute mark to avoid over-browning.
- Cool completely in the pan on a wire rack for at least 3 hours before slicing into squares.
- Store leftover brownies in the refrigerator for up to 1 week.
Notes
For added raspberry flavor, increase the amount of freeze-dried raspberry powder, adjusting to your taste.
Make sure all dairy ingredients are at room temperature for better mixing and final texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg