Raspberry Cheesecake Brownies (easy recipe)
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 oz 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. This will help you remove the brownies from the pan.
For the brownie batter:
- Melt the 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 other 2 eggs to the half in the bowl, and beat with the sugars for 3 minutes, until light colored and foamy.
- Add the melted butter and beat until smooth.
- Sift the dry ingredients (flour, salt, and cocoa powder) over the egg mixture.
- Add vanilla 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 all ingredients (cream cheese, half egg, sugar, and flour) in a medium bowl until smooth and lump-free.
- Spoon the cheese mixture over the chocolate batter in mounds.
- Scatter the 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 leftovers, well covered or in an airtight container.
Notes
Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
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 cocoa powder).
Sifting dry ingredients: this is important when it comes to the cocoa powder because it can clump during storing. The sifter will allow you to press on the balls of powder and dissolve them.
Cream cheese at room temperature: this is important to achieve a lump-free 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.
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.
Storing: refrigerate or freeze leftovers, well covered or in an airtight container.