Super dark raspberry cheesecake brownies

I made super dark raspberry cheesecake brownies because they’re amazing, and, you know, valentine’s day and all that.

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 a 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 a 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.

Super dark Raspberry cheesecake brownies

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★★★★★

5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 9 squares 1x

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Description

I used the very dark cocoa powder (same as for the Oreos), but regular cocoa will give you a brownish color. 

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Ingredients

For the brownie batter:

• 1 cup 225g butter, melted and warm
• 4 eggs
• 1 3/4 cups granulated sugar
• 2/3 cup 90g all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup 75g cocoa powder
• 1 teaspoon vanilla extract

For the cheesecake batter:

• 12 oz. 175g cream cheese, at room tº
• 1/4 cup light brown sugar
• 1 egg (at room tº)
• 1/4 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 9×13-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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barely adapted from Linda Lomelino’s My Sweet Kitchen

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!