Description

These Raspberry Cheesecake Brownies offer a delightful combination of creamy cheesecake and rich chocolate flavors. Perfect for any occasion, they are simple to prepare and make a mouthwatering dessert that everyone will love.

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 (see note)*
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

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Instructions

Preheat the oven to 350°F (177°C) and line a 9-inch square pan with parchment paper for easy removal.
In a bowl, beat together cream cheese and softened butter until creamy. Mix in sugar, flour, vanilla, and raspberry powder (if using) until fully combined. Add in the egg and mix well. Set aside.
Melt butter in a bowl, whisk in sugar and oil, then let cool for a minute. Mix in eggs and vanilla until smooth. Stir in cocoa powder, flour, salt, and hot water until combined. Fold in chocolate chips.
Spread a third of the brownie batter into the lined pan. Layer half of the cheesecake mixture on top, then alternate with remaining brownie and cheesecake batters. Swirl with raspberry jam and gently bang the pan to settle.
Bake for 33–40 minutes. Cover with foil after 25 minutes to prevent over-browning. Check doneness with a toothpick.
Cool the brownies completely on a rack before lifting them out with parchment and slicing into squares.
Store leftovers in the refrigerator for up to 1 week.

Notes

For a stronger raspberry flavor, increase the amount of freeze-dried raspberry powder.
Make sure to let the brownies cool completely before slicing for clean cuts.
These brownies can be stored in an airtight container for optimal freshness.

Nutrition

Serving Size: 1 brownie
Calories: 230
Sugar: 20g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg