Raspberry Cheesecake Brownies Recipe

Ingredient list

This recipe has two batters and berries.

• Raspberries: I always like to use seasonal fresh raspberries, but for this recipe frozen ones work just as well.
• Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
• Eggs: fresh, large.
• Unsalted butter.
• Sugar: both white and brown sugars are used. You can use only one if that's all you have.
• All-purpose flour.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Cream cheese: use full fat, the regular kind. I use Philadephia original cream cheese.

See the recipe card at the end of this post for quantities.

How to make raspberry cheesecake brownies

• Sifting dry ingredients: the cocoa powder can clump during storage, making it harder to integrate, so don't skip this step. The sifter allows you to press and dissolve the bits of clumped cacao.
• Cream cheese at room temperature is important to achieve a lump-free cheesecake mixture.
• Frozen raspberries: if using them instead of fresh ones, take them out of the freezer at the last minute so they don't turn mushy and stain your hands.

Brownie layer: this chocolate batter starts with eggs and sugar being beaten together for several minutes. They will turn light-colored and triple in volume and make the brownies mousse-like.

Cheesecake layer: ingredients are combined until smooth and then dropped in mounds on top of the chocolate batter with the raspberries.

Swirl: use a smooth-bladed knife to lightly marble the two batters together. Don't overdo it. You want them to be distinctive from each other.

Ready to go into the oven. Bake as directed in the recipe card and make sure it still jiggles in the center.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• When are they done? All brownie recipes should be taken out of the oven while they still jiggle in the center. That's how you ensure a fudgy brownie.
• Storing: refrigerate or freeze leftovers well-covered in plastic wrap or an airtight container.
• Variation: use a different type of berry. Strawberries pair especially well with the rest of the ingredients.
• Extra chocolate flavor: add ¼ cup chocolate chips to the batter.
• Can you use raspberry jam instead of raspberries? You can, but the brownies will be sweeter and lack the acidity and burst of flavor that tangy raspberries offer.