Enjoy your delicious raspberry cheesecake brownies, a perfect blend of rich chocolate and tangy raspberry flavors!
Ingredients
Brownie Layer
1 cup (225g) unsalted butter, melted
1½ cups (300g) granulated sugar
1 cup (85g) unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
½ cup (65g) all-purpose flour
¼ teaspoon salt
Raspberry Cheesecake Layer
8 oz (225g) cream cheese, softened
⅓ cup (67g) granulated sugar
1 large egg
½ teaspoon vanilla extract
¾ cup (about 100g) fresh raspberries, lightly crushed
Instructions
Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper.
Brownie Layer
In a large bowl, mix the melted butter, 1½ cups sugar, and cocoa powder. Beat in 2 eggs and 1 teaspoon vanilla extract. Stir in the flour and salt until just combined. Spread the batter evenly in the prepared pan.
Raspberry Cheesecake Layer
In another bowl, beat the cream cheese with ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract, beating just until blended. Gently fold in the crushed raspberries.
Assemble
Drop spoonfuls of the cheesecake mixture on top of the brownie layer. Use a knife or a skewer to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
Bake
Bake for 35-40 minutes, or until the cheesecake layer is set and the edges are lightly browned.
Cool & Serve
Allow the brownies to cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing. Lift the brownies out of the pan using the parchment paper and cut them into squares.
Enjoy your delicious raspberry cheesecake brownies, a perfect blend of rich chocolate and tangy raspberry flavors!
Tips For Raspberry Cheesecake Brownies
Raspberry Alternatives
You can use frozen raspberries instead of fresh. Thaw and drain them before using.
Serving Suggestion:
For an extra touch, serve with a dollop of whipped cream or a dusting of powdered sugar.
Storage
Keep the brownies in an airtight container in the refrigerator for up to 5 days.
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