Brownies with Cheesecake Swirl and Raspberries (cocoa powder)
Fudgy brownies studded with raspberries and a cheesecake swirl. This is an irresistible flavor combination. With a deep chocolate flavor, tangy and scrumptious, these brownies keep well and can be frozen.
Servings 9 squares
Ingredients
For the brownie batter:
- ½ cup unsalted butter
- 3 eggs at room temperature
- ½ cup granulated sugar
- 3 tablespoons brown sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the cheesecake batter:
- 6 ounces cream cheese at room temperature
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- ⅔ cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan.
- Line with a piece of parchment paper if you want, covering the bottom and two sides of the pan. The other two sides will remain unlined but greased. Or use two pieces, making a crisscross pattern. This will help you remove the brownies from the pan.
For the brownie batter:
- Melt ½ cup unsalted butter in a small bowl and reserve.
- Crack one of the eggs in a small bowl, beat lightly, and pour half of it into a large bowl. The other half is used in the cheesecake batter below.
- Add the remaining 2 eggs to the half in the bowl, and beat with ½ cup granulated sugar and 3 tablespoons brown sugar for 3 minutes, until light colored and foamy.
- Add the melted butter and beat until smooth.
- Sift the dry ingredients (⅓ cup all-purpose flour, ⅛ teaspoon salt, and 5 tablespoons unsweetened cocoa powder) over the egg mixture.
- Add 1 teaspoon vanilla extract and mix with a spatula until smooth.
- Pour into the prepared pan. Reserve while you mix the cheesecake batter.
For the cheesecake batter:
- Beat together 6 ounces cream cheese, half egg from before, 2 tablespoons sugar, and 1 tablespoon all-purpose flour in a medium bowl until smooth and lump-free. Spoon the cheese mixture over the chocolate batter in mounds.
- Scatter ⅔ cup fresh or frozen raspberries on top and swirl with the tip of a knife. Don't overmix everything. You want the two batters to be seen.
- Bake for about 20 minutes, until a tester or toothpick comes out with very moist crumbs attached. It should jiggle a bit in the center, like all brownies.
- Remove from the oven and cool completely on a wire rack. I like to keep them refrigerated for a day before eating, covered in plastic wrap. I think the flavor is much better. But you can eat them the same day, of course.
- Run a smooth-bladed knife along the sides to unstuck the brownies. Lift carefully the paper to remove it more easily from the pan. Cut into squares and serve.
- Refrigerate or freeze leftovers well-covered in plastic wrap or an airtight container.
Notes
Cocoa powder: always use unsweetened. 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 or black cocoa powder).
Sifting dry ingredients: This is important when it comes to the cocoa powder because it can clump during storage. The sifter will allow you to press on the powder granules and dissolve them.
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.
When are they done? As with all brownie recipes, they should be taken out of the oven while they still jiggle, especially in the center. That's how you ensure a fudgy brownie.
