Dark Raspberry Cheesecake Brownies

I made super dark raspberry cheesecake brownies because they're amazing, and, you know, valentine's day and all that. Fudgy and scrumptious, they keep well and can be frozen.

It's February and we'll be seeing a lot of hearts and pinks.

Chocolate and berries are a wonderful combination, no surprises there. And the fact that it's a recipe from Linda Lomelino's latest book either when it comes to success.

For these raspberry cheesecake brownies, I used dark cocoa powder, the type I have for the homemade Oreos to get that blackish tone. Turns out it was the only one I had and didn't feel like going out to buy good regular cocoa powder. You can make them with either and you'll get a more normal brown color.

Today, you got some psychedelic brownies baby! The intense raspberry pink is real, as is the almost black brownie dough, there are no filters. I think some friends at the office - where all my baked goods go to rest - were suspicious at first. Then they tried them and all was more than good. who can argue with a good raspberry cheesecake brownie recipe, right?.

There are two batters in this recipe and fresh or frozen raspberries. I use frozen most of the time; keep a stash year-round.

With each bite, you'll get a fudgy and intense chocolate flavor, a tanginess from the berries, and smooth creamy cheesecake.

They are perfect for a romantic dessert but I make them a few times a year. Of course. One can never have too many brownie recipes.

Other recipes you might like:
Easy Fudgy Cocoa Brownies
Peanut Butter Bread with Chocolate Sauce
No-bake Chocolate Peanut Butter Oat Bars
Double Chocolate Mint Brownies
The Best Dulce de Leche Brownies
Chocolate Coconut Brownies
Triple Chocolate Brownie Cake

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Super dark Raspberry cheesecake brownies

★★★★★ 5 from 1 reviews

• Author: Paula Montenegro
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 9 squares 1x
• Category: Brownies & Bars
• Method: Baking
• Cuisine: American

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Description

Super dark and full of tangy raspberries, these cheesecake brownies are excellent in flavor and easiness.

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Ingredients

Scale 1x2x3x

For the brownie batter:

• 1 cup (225g) butter, melted and warm
• 4 eggs, at room t°
• 1 ¾ cups (350g) granulated sugar
• ⅔ cup (90g) all-purpose flour
• ¼ teaspoon salt
• ¾ cup (75g) cocoa powder
• 1 teaspoon vanilla extract

For the cheesecake batter:

• 12 oz (175g) cream cheese, at room tº
• ¼ cup (50g) light brown sugar
• 1 egg, at room tº
• ¼ cup (35g) all-purpose flour
• 1 cup (120g) fresh or frozen raspberries

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Instructions

1. Preheat the oven to 350ºF / 180ºC.
2. Butter a 9x13-inch baking pan and line the bottom and two sides with parchment paper.

For the brownie batter:

1. Beat eggs with sugar in a large bowl for 2-3 minutes, until light.
2. Add melted butter and beat until smooth.
3. Sift the dry ingredients (flour, salt, cocoa) over the egg mixture.
4. Add vanilla and mix until smooth but only until batter comes together.
5. Pour into the prepared pan and mix the second batter.

For the cheesecake batter:

1. In a medium bowl beat together all ingredients (cream cheese, egg, sugar and flour).
2. Spoon over the chocolate batter and swirl with the tip of a knife.
3. Scatter the raspberries on top and bake for about 40-45 minutes, until a tester comes out with moist crumbs attached. It should jiggle a bit, like all brownies.
4. Remove from the oven and cool on a wire rack.
5. Lift carefully the paper to unmold more easily. Keep refrigerated for a day before eating.

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Notes

Use a different cocoa powder and get a lighter colored brownies.

Berries: blackberries work well also. Or a mix.

Nutrition

• Serving Size: 1/12
• Calories: 399
• Sugar: 34.8 g
• Sodium: 128.8 mg
• Fat: 23.2 g
• Carbohydrates: 46.3 g
• Protein: 5.8 g
• Cholesterol: 132.9 mg

Keywords: cheesecake raspberry brownies, cheesecake brownies

barely adapted from Linda Lomelino's My Sweet Kitchen