Raspberry Cheesecake Brownies: Rich chocolate brownies topped and swirled with cheesecake and covered with fresh raspberries. You won’t have to choose between two favorite desserts again!
April is here and my kids are home for Spring Break. No road trips this time as we are still recovering from a road trip last February and a camping trip this past weekend with the cub scouts. The rain is gone and it looks like a glorious week ahead, with sunny weather and blue skies. It’s baking weather!
I could celebrate Spring with a cute rabbit cupcakes or a lamb cake. But how about something that will really make your family go bonkers?
I’ve made these Raspberry Cheesecake Brownies several times and I don’t think anyone would trade them in for a cupcake drowned in frosting!
Each layer is decadent and dreamy. The bottom brownie is moist and chocolatey — perfection! And I have never met a cheesecake that I didn’t like. So I was all over this recipe when I first found it.
I used some serious dark chocolate, 65% cocoa, for the rich brownie section, because I’m a serious choco-holic. It was so ridiculously good. You can use semi-sweet chocolate, if you are not a fan of dark chocolate. Both work beautifully for the brownies.
No you don’t have to bake the brownie section first!
The creamy cheesecake is then spread over the brownie layer. How do you not drool or lick the spoon while making this? I seriously couldn’t help myself.
After you spread the cheesecake layer over the brownie batter it is time to swirl it all together. I used a wooden skewer to swirl the cheesecake layer in with bits of brownie layer. Pretty, right?
And just when you thought it couldn’t get any better, the top is studded with glorious fresh raspberries. It’s like your cheesecake brownie bars are bejeweled with ruby red fruit.
Actually, make the cupcakes for the kids and save these raspberry cheesecake brownie for the grownups. These are too good to waste on such immature palettes!
And now, I’m off to the park to enjoy some sunshine! Have a fabulous week.
- 7 oz butter, unsalted, softened
- 2 cup granulated sugar
- 5 eggs, large
- 7 oz chocolate, dark, coarsely chopped
- 1 cup all-purpose flour, sifted
- 14 oz cream cheese, softened
- 1 tsp vanilla extract
- 5 oz raspberries, fresh or frozen
- Preheat oven to 350ºF.
- Coat a 9" x 13" baking pan with non-stick spray and line bottom with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat butter and 1 cup of the sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a double boiler, melt the chocolate, stirring until smooth. Allow chocolate to cool slightly, then mix into the butter mixture.
- Fold in flour and mix well.
- Spread 3/4 of the chocolate batter into the prepared pan and reserve the rest in a small bowl.
- Clean the bowl of your stand mixer and with the paddle attachment cream together the cream cheese, remaining 1 cup sugar and vanilla extract together until smooth.
- Add eggs, one at a time, beating well after each addition. Continue to beat until batter is smooth and creamy.
- Pour the cheesecake batter evenly over the brownie batter in the pan.
- Drop little pieces of the reserved chocolate batter on top of the cream cheese batter.
- Using a fork or a wooden skewer, swirl cheesecake batter with chocolate pieces to create a marbled effect.
- Top evenly with raspberries.
- Bake until the cheesecake feels slightly set when gently pressed in the center, about 40-45 minutes.
- Let brownies cool off completely, preferably overnight before cutting them into squares.
Serving Suggestions: Also great with blackberries or blueberries.
Recipe adapted from Delicious Magazine
Amount Per Serving: Calories: 263Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 75mgSodium: 75mgCarbohydrates: 27gFiber: 1gSugar: 22gProtein: 4g