Raspberry cheesecake walnut brownies

Super dark Raspberry cheesecake brownies

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


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



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


  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.