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Raspberry Cheesecake Brownies

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!

Raspberry Cheesecake Brownies by FamilySpice.com

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?

Spreading brownie batter for Raspberry Cheesecake Brownies by FamilySpice.com

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.

Spreading cheesecake layer for Raspberry Cheesecake Brownies by FamilySpice.com

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!

Swirling the brownie layer with the cheesecake layer for Raspberry Cheesecake Brownies by FamilySpice.com

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?

Raspberry Cheesecake Brownies ready to bake in the oven by FamilySpice.com

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!

Raspberry Cheesecake Brownies by FamilySpice.com

And now, I’m off to the park to enjoy some sunshine! Have a fabulous week.

Raspberry Cheesecake Brownies

Author:

Laura Bashar

These chocolate brownies are topped with silky cheesecake and sweet raspberries, a perfect dessert for a luncheon or gourmet dinner. Recipe adapted from Delicious Magazine, March 2003

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350ºF.
  2. Coat a 9" x 13" baking pan with non-stick spray and line bottom with parchment paper.
  3. Beat in the bowl of a stand mixer with a paddle attachment until light and fluffy:
    • 7 oz butter, unsalted , softened
    • 1 cup granulated sugar
  4. Mix in, one at a time, beating well after each addition:
    • 3 eggs, large
  5. In a double boiler, melt:
    • 7 oz chocolate, dark , coarsely chopped
  6. Allow chocolate to cool slightly, then mix into the butter mixture.
  7. Fold in:
    • 1 cup all-purpose flour , sifted
  8. Spread 3/4 of the chocolate batter into the prepared pan and reserve the rest.
  9. In a clean bowl of your stand mixer, whip with the paddle attachment:
    • 14 oz cream cheese , softened
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
  10. Beat until smooth and creamy and then add, one at a time:
    • 2 eggs, large
  11. Mix until creamy and eggs are incorporated into the batter.
  12. Pour the cheesecake batter evenly over the brownie batter in the pan.
  13. Drop little pieces of the reserved chocolate batter on top of the cream cheese batter.
  14. Using a fork or a wooden skewer, swirl cheesecake batter with chocolate pieces to create a marbled effect.
  15. Top evenly with:
    • 5 oz raspberries , fresh or frozen
  16. Bake until the cheesecake feels slightly set when gently pressed in the center, about 40-45 minutes.
  17. Let brownies cool off completely, preferably overnight before cutting them into squares.

Notes:

Serving Suggestions: Also great with blackberries or blueberries.

Source:

Adapted from Delicious Magazine

Prep Time:

Yield: 24 servings

Cook Time: