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- 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1 cup fresh raspberries - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup fresh raspberries (for swirls) I love using fresh ingredients for my Raspberry Cheesecake Brownies. The butter gives the brownie base a rich taste. Granulated sugar adds sweetness, making each bite delightful. Eggs help bind everything together and make the brownies fluffy. I always add a touch of vanilla extract. It enhances the flavors and makes the dessert smell amazing. Unsweetened cocoa powder is key for that deep chocolate flavor. Flour gives structure, while salt balances the sweetness. Baking powder helps the brownies rise. For the cheesecake layer, softened cream cheese is a must. It makes the layer creamy and smooth. I mix in more granulated sugar to sweeten it, then add an egg for richness. Another splash of vanilla extract brings everything together. The fresh raspberries add a burst of flavor and color. Using fresh raspberries throughout makes these brownies shine. You can see the swirls and specks of red, making each square look pretty. They taste great, too! This mix of flavors and textures makes Raspberry Cheesecake Brownies a real treat. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease or line an 8x8-inch baking pan with parchment paper. - Combine melted butter and sugar until smooth. - Add eggs and vanilla, mixing thoroughly. - Sift cocoa powder, flour, salt, and baking powder into the mixture. - Gently fold the dry ingredients into the wet mixture. - Pour half of the brownie batter into the pan. - Prepare and layer the cheesecake mixture. - Add raspberries and remaining brownie batter, then swirl. - Bake for 30-35 minutes and check doneness with a toothpick. - Allow to cool in the pan and refrigerate for at least 2 hours before slicing. When you make Raspberry Cheesecake Brownies, each step is key. The brownie base needs to be rich and fudgy. Mixing the butter and sugar well is important for that smooth texture. When you add eggs and vanilla, make sure they blend in fully. This adds moisture and flavor. Sifting the dry ingredients helps avoid lumps. Folding them gently into the wet ingredients ensures you don’t lose that fudgy texture. Overmixing can lead to dry brownies, so be careful! Assembling the layers is where the fun begins. Pour half of the batter into the pan first. This creates a solid base. Next, the cheesecake layer adds creaminess. Spoon it over the brownie base, but don’t mix too much. You want nice, pretty swirls. Adding fresh raspberries brings a tart flavor that balances the sweetness. After pouring the rest of the brownie batter, swirl again. It’s a visual treat! Baking time is crucial. I check around 30 minutes. A toothpick should come out with a few moist crumbs, not wet batter. When they are done, let them cool in the pan before chilling in the fridge. This helps them set up nicely. Then, you can slice them into perfect squares. Enjoy your delicious treat! - Avoid overmixing to keep brownies fudgy. Overmixing can lead to dry brownies. - Make sure your butter and eggs are at room temperature. This helps create a smooth batter. - Dust with powdered sugar for a pretty touch. It adds sweetness and style. - Serve with a scoop of vanilla ice cream. The creaminess pairs well with the tartness. - Add a pinch of sea salt for a gourmet touch. It brings out the sweet flavor. - Incorporate lemon zest in the cheesecake for a citrusy twist. This adds freshness and brightness. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother cheesecake layer without lumps. Don’t Overmix the Batter: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to dense brownies instead of the desired fudgy texture. Choose Ripe Raspberries: For the best flavor, select fresh, ripe raspberries. They should be plump and slightly fragrant, adding sweetness to the brownies. Cool Before Cutting: Allow the brownies to chill in the refrigerator for at least 2 hours before cutting. This helps them set properly and makes slicing easier. {{image_4}} You can make a vegan version of these brownies. Use egg replacers like flax eggs or applesauce. Swap the cream cheese for dairy-free cream cheese. This way, you still enjoy the creamy cheesecake layer without dairy. If you need gluten-free options, almond flour works well in place of all-purpose flour. Just remember, almond flour may change the texture a bit. Feel free to play with the flavors! Instead of raspberries, you can try blueberries or strawberries. Both will add a fun twist. You can also experiment with different chocolate types in the brownie base. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. When serving, cut brownies into larger squares for a big treat. For a fun party, mini squares are a hit too! Present the brownies on a dessert platter. Add toppings like whipped cream or extra berries for a lovely look. Dust some powdered sugar on top for an elegant finish. - Refrigerate brownies for optimal freshness. - Store in an airtight container. Keeping your Raspberry Cheesecake Brownies in the fridge helps them stay moist and tasty. An airtight container keeps air out, so they won’t dry out. You can enjoy them for days! - Wrap brownies tightly in plastic wrap. - Place them in a freezer bag for extra protection. To freeze, wrap each brownie well in plastic wrap. Then, put them in a freezer bag. This method keeps them fresh for later. When you want one, just thaw it in the fridge overnight. Raspberry Cheesecake Brownies last up to one week in the fridge. In the freezer, they can stay good for up to three months. Just remember to check for any freezer burn if they sit too long. Enjoy your sweet treats! Yes, you can use frozen raspberries. They may change the texture a bit. Frozen berries can make the brownies more wet. Fresh raspberries hold their shape better and add a nice tart flavor. If you use frozen, let them thaw and drain excess juice first. Check the brownies at 30 minutes. Use a toothpick in the center. It should come out with a few moist crumbs, not wet batter. The top will look set and slightly puffed. If it jiggles too much, bake for a few more minutes. Yes, you can prepare the brownie base ahead. Mix it and store it in the fridge for one day. Just make sure to cover it tightly. When you are ready, spread it in the pan and add the cheesecake layer. Avoid overmixing the batter. This can make brownies tough. Mix just until all ingredients blend. Also, make sure your oven is preheated. An oven that is not hot enough can lead to uneven baking. Keep an eye on the baking time for the best results. To add more chocolate flavor, try adding chocolate chips. You can also use dark cocoa powder instead of regular. This gives a deeper chocolate taste. Another option is to drizzle melted chocolate over the top before serving. Enjoy the rich flavor! These Raspberry Cheesecake Brownies combine rich flavors and a fun texture. We began by mixing the brownie base and cheesecake layer, adding bright raspberries for a tasty twist. With the right baking and cooling time, you’ll enjoy a treat everyone loves. Remember to store them well to keep them fresh. Have fun trying different flavors or dietary tweaks. By following this guide, you can make a delicious dessert that impresses any crowd. Enjoy baking!

Raspberry Cheesecake Brownies

Deliciously rich brownies layered with a creamy cheesecake and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder
  • 1 cup fresh raspberries
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup fresh raspberries (for swirls)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper.
  • In a large mixing bowl, combine the melted butter and sugar, whisking until smooth.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Sift the cocoa powder, flour, salt, and baking powder into the bowl and gently fold into the wet mixture.
  • Pour half of the brownie batter into the prepared baking pan and spread it evenly.
  • In a separate bowl, blend the softened cream cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract until smooth.
  • Spoon dollops of the cheesecake mixture over the brownie layer and create swirls with a knife or skewer.
  • Scatter half of the fresh raspberries over the cheesecake layer, then pour the remaining brownie batter on top.
  • Dollop the remaining cheesecake mixture over the top and sprinkle the rest of the raspberries, creating a light swirl.
  • Bake for 30-35 minutes, checking for doneness with a toothpick.
  • Allow the brownies to cool in the pan before transferring to the refrigerator to chill for at least 2 hours before cutting.

Notes

For an elegant finish, dust the brownies with powdered sugar and garnish with fresh raspberries. Pair with vanilla ice cream for an extra treat!
Keyword brownies, cheesecake, raspberries