Raspberry Cheesecake Brownies.

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. So good, they’re hard to share!

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. So good, they're hard to share!

I’m going to begin today’s post a little differently than normal. You see, I’m simply luring you in with this ultra-fudgy raspberry cheesecake brownie recipe…

I want to pause for a hot second and show some gratitude.

Be Grateful

Thank you.

To every single one of you who takes the time to read my blog. Thank you, from the bottom of my heart, for letting me be a small part of your day. I love reading your comments, your emails, your tweets, your messages… everything. I love getting to know you better and finding things we all have in common. Like our taste in awesome running music, hilarious movies, nail polish colors, and wine. It’s not just about cookies and cupcakes; personally connecting with you about real life things is icing on top of the funfetti cake.

Your thoughts and prayers the day our apartment flooded meant the world to me. Though I couldn’t respond to all of your comments, please know that I read every single one as we picked up the pieces and settled into a new home.

Perhaps it’s the upcoming sappy holiday or the fact that I’ve eaten too much sugar lately in the form of awkward conversation hearts. But, I really just want you all to know how thankful I am to call what I love my job. And I couldn’t make it happen without you.

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. So good, they're hard to share!

Please accept these show-stopping brownies as a thank you. Your pants may get tighter, but your tastebuds will be grateful.

Ok, now for the reason you’re really here. Raspberry Cheesecake Brownies. In all their swirly, twirly pink beauty. They’re devilishly rich, undeniably dense, sorta fancy, and require a tall glass of milk to wash down all their decadence. Sweet, tangy raspberry cheesecake tempering the deep richness of a chocolate brownie. If you love raspberries and chocolate as much as I do, this diet-busting recipe is for you.

I used one of my go-to brownie recipes as the base. Though I have two different homemade brownie recipes that I love, I find that one particular recipe is best for cheesecake swirling. When I first tested my Mint Chocolate Chip Cheesecake Brownies last year, I used this brownie base. It did not work. It’s a solid homemade brownie recipe I make quite often, but its batter is much too thick for swirling.

Problem solved. I have found that this homemade brownie recipe, which uses pure chocolate, works like a charm. Still ultra chocolate-y and dense like the other recipe, but the brownie batter is easier to work with when you’re swirling. Make sure you use quality chocolate in this recipe (I prefer Baker’s or Ghirardelli brands). You can absolutely taste the difference.

Now, there are two main styles of brownies: cakey and fudgy. Today’s cheesecake brownies fit the description of fudgy the best. Want to know a little brownie secret of mine? There are more wet ingredients than dry ingredients in this recipe. Less flour, more eggs, more butter. This is what makes them so fudgy! Ditch the box mix brownies now. This homemade version has none of the preservatives and so much more flavor. 

Raspberry Cheesecake Brownies. Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake. Recipe at sallysbakingaddiction.com

The first step is to make your brownie batter. Don’t worry, it’s quite simple. After the batter is made, make your cheesecake batter. The cheesecake batter gets its raspberry flavor from jam. You could simply use 1/4 cup of pure raspberry puree if you prefer, but I find jam easier. Once your light pink cheesecake batter is thoroughly beaten and free of lumps, simply swirl it into the brownie batter. Easier said than done!

Here’s how I swirl: first, reserve about 1/4 cup of brownie batter and pour the rest into the baking pan. Then, simply drop spoonfuls of the cheesecake batter on top of the brownie batter. Drizzle it all with the remaining brownie batter, take a sharp knife, and swirl.

The fresh raspberries on top are optional, but I used them to cover up any ugly swirls that didn’t quite look good. Raspberries: both delicious and functional. I would’ve snapped a pic for you, but I made these brownies at midnight. Don’t tell me you’ve never made a chocolate dessert at midnight before! I have yet to outgrow my college midnight munchies.

The brownies take about 35 minutes in the oven, give or take. All ovens are different, so don’t be nervous if yours aren’t done at 35 minutes. They’ll be ready when a toothpick inserted in the middle comes out clean. I would check them at the 30 minute mark and test for doneness with the toothpick.

I’m not going to lie to you. Waiting for the brownies to cool before cutting is pure torture! I have the patience of a 2 year old in a candy store, so I let the brownies cool for about 30 minutes on the counter then stuck in the refrigerator to speed up the process.

Fudge Brownies with a Raspberry Cheesecake Swirl

Creamy raspberry cheesecake colliding worlds with brownies that are so incredibly dense, they taste like fudge. Go ahead, take a bite. You certainly deserve them!

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Raspberry Cheesecake Brownies

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. You won't be able to resist them!

Yield: 20 brownies

Prep Time: 20 minutes

Total Time: 55 minutes, plus cooling

Ingredients:

Fudge Brownies

  • 1/2 cup (115g) unsalted butter
  • 8 ounces coarsely chopped semi-sweet chocolate
  • 1 and 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour, careful not to overmeasure
  • 1/4 teaspoon salt

Raspberry Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup (50g) sugar
  • 1 egg yolk
  • 1/4 cup (80g) raspberry preserves/jam*
  • raspberries for topping

Directions:

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.

Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.

Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.

Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth - about 1 minute. If you'd like a pinker cheesecake layer, add 2-3 drops of red food coloring. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top.

Bake brownies for 35-45 minutes, or until a toothpick comes out almost clean - which may be shorter or longer. Just keep your eye on them and test with a toothpick. Mine took exactly 35 minutes. Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly. Allow brownies to cool completely before cutting into squares, at least 4 hours. I set mine on the counter for 30 minutes, then in the refrigerator for 2 hours which sped up the process. Brownies stay fresh stored in the refrigerator for 1 week - and may be frozen up to 2 months.

*Use your favorite raspberry jam, seedless or not. Instead of jam, you may use 1/4 cup of raspberry puree.

*You may use your favorite box brownie mix instead, but their flavor does not compare to homemade. Give homemade a try, you'll be glad you did!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Today’s recipe was inspired by my Mint Chocolate Cheesecake Brownies.

Mint Chocolate Chip Cheesecake Brownies

 

And my Red Velvet Cheesecake Brownies.

Red Velvet Cheesecake Brownies

 

 

See all recipes with raspberries.

 

 

 

   

124 Responses to “Raspberry Cheesecake Brownies.”

  1. #
    61
    carleneposted February 17, 2014 at 1:56 am

    Oh my word Sally!,here comes a couple more pounds! These brownies,perfection. I will have to try these. i”m new to your blog. I also love to bake and try new recipes . I”m going have to try some of your recipes. I like the looks of them.I can tell you love to bake,everything looks like you put so much love into them. I got my love of baking from my mom , Her name is Sally also. Thanks so much for sharing your good looking recipes,quotes and how to”s. We all appreciate.

    Reply

    • Sallyreplied on February 17th, 2014 at 6:55 am

      Love that your mom’s name is Sally too. There aren’t many of us! Yes, I do love to bake. So much! Let me know any recipes you try.

      Reply

  2. #
    62
    Charlotteposted February 24, 2014 at 2:16 pm

    I was given a list of brownies to select one to make and I saw your recipe and had to pick it after the success of making your moist carrot cake. The brownies tastes amazing except I didn’t use the right tin size and there was too much batter for it to work. I eventually scooped some out into a different cooking container and they both worked perfectly. Delicious and moist again! I’m going to make brownies again just need to go through your site and pick which ones :)

    Reply

    • Sallyreplied on February 24th, 2014 at 2:21 pm

      Thanks Charlotte! I’m happy you loved them. Let me know which brownies you try next!

      Reply

  3. #
    63
    Marianneposted March 14, 2014 at 8:36 am

    Hey Sally

    Just made these as a special treat for myself. I’ve had my eye on them for quite some time now but it’s just now I actually found time to make them.

    They are DELISH! Amazing raspberry and chocolate flavor. I adore raspberries so this certainly didn’t let me down.

    Thank you so much for sharing this recipe!

    Greetings from windy Denmark

    Reply

    • Sallyreplied on March 14th, 2014 at 10:05 am

      Hi Marianne! So glad you enjoyed these brownies. Love raspberries and chocolate paired together. Thanks for reporting back!

      Reply

  4. #
    64
    Gabrielaposted March 18, 2014 at 6:27 am

    Hello sally

    your webpage is absolutely amazing. love it! and this recipe looks just … incredibly beautiful yummy….heavenly. :)
    one question though, what size baking tray did you use?
    so that i can adjust the ingredients if mine is smaller/bigger

    thank you!!!

    Reply

    • Sallyreplied on March 18th, 2014 at 2:50 pm

      Hi Gabriela – I used an 11×7 baking pan as noted in the recipe. You may use a 9×9, but the brownies will take a little longer in the oven.

      Reply

      • Gabrielareplied on March 18th, 2014 at 5:27 pm

        Hello
        It must have been the drool that dripped down on the monitor that i did not see it :-) thanks you sally. I am making these fir my husbands b-day to take to work. Wish me luck :-)

  5. #
    65
    Jenniferposted April 20, 2014 at 1:12 am

    Hi Sally,
    these are THE best brownies. I have made them twice in 2 weeks, once for my family and then again for guests. I think you said in the recipe that they will last up to a week in the fridge – you were wrong, they didn’t last more than a day :) but everyone was very happy.
    Thanks for sharing this, you have made the world a better place
    J

    Reply

    • Sallyreplied on April 20th, 2014 at 8:03 am

      Very happy you made and loved these brownies! They’re always a hot with us too. Thanks Jennifer!

      Reply

  6. #
    66
    Rebeccaposted May 25, 2014 at 4:57 am

    I’ve been eyeing these brownies off for what feels like forever! I FINALLY made them yesterday for a family get-together today. Wow! Everyone approved, including my hard-to-please grandpa.

    I love that you also use Bonne Maman jams. They are the best! And so are these brownies! I had so much fun layering, that I’m looking at other flavours to try (your peppermint one and red velvet ones… definitely going to attempy PB cheesecake brownies too).

    Rebecca from Australia

    Reply

  7. #
    67
    Megposted June 3, 2014 at 5:35 am

    I’ve been looking for an excuse to make these for ages, and now I finally have one! I’ll be making them for my sister, (my own Sally!) to help get her through her exams – just a thought, would it work to substitute the cheese cake layer with one of your skinny cheesecake recipes? Or would it throw the consistency off?

    Reply

    • Sallyreplied on June 3rd, 2014 at 7:43 am

      I fear the consistency would be thrown off, but if you try it – let me know.

      Reply

  8. #
    68
    Kayleighposted June 21, 2014 at 6:30 pm

    Not only are these delicious, but they are easy to make! I have made them for a couple of times for when we have girls night–they are always the first to go! Although I am a seasoned baker, it is always nice to have a recipe that is quick to make with amazing taste. Thanks Sally for another great dessert!

    Reply

  9. #
    69
    Elzaposted July 11, 2014 at 11:05 am

    My house smells like heaven, thanks to these brownies. They are for guests tommorow, but I have literally no idea how I’ll stop myself from eating them today. Alone.
    Thanks for this beautiful recipe. Alright, i don’t know how they taste, but let’s be serious, there’s only one option – perfect.

    Reply

  10. #
    70
    Aliciaposted July 17, 2014 at 1:01 pm

    These look delicious! Could I use a 9×13 inch pan?

    Reply

    • Sallyreplied on July 17th, 2014 at 7:11 pm

      You will have to double the brownie recipe for a 9×13 – I am unsure of the baking time.

      Reply

  11. #
    71
    Amyposted August 7, 2014 at 9:52 am

    Hi! I’m looking to make a treat for my coworkers tomorrow, but I need to bake today! Dumb question, but will they still taste good tomorrow? I don’t wanna bring stale treats! Can’t wait to try this, looks heavenly! :)

    Reply

    • Sallyreplied on August 7th, 2014 at 12:39 pm

      Yep, they will be just fine. Keep at room temperature (covered tightly) until tomorrow.

      Reply

      • Amyreplied on August 7th, 2014 at 1:43 pm

        Thank you! Just finished them and they came out amazing.Your instructions are so easy to follow!

  12. #
    72
    beaposted September 17, 2014 at 3:25 am

    these look fantastic!! are you able to freeze them?!

    Reply

    • Sallyreplied on September 17th, 2014 at 9:59 am

      Definitely. See the recipe instructions.

      Reply

  13. #
    73
    KZposted September 27, 2014 at 4:57 am

    I tried your chocolate fudge brownies and was absolutely convinced to try this one. Just a quick question- can I do the raspberry layer by hand instead of using a handheld mixer?

    Reply

    • Sallyreplied on September 28th, 2014 at 3:22 pm

      Because of the cream cheese, I recommend a mixer to help smooth it out. You *could* try without – just use a lot of arm muscle to really get that mixture smooth and creamy.

      Reply

  14. #
    74
    Diniposted November 19, 2014 at 11:17 am

    Hi Sally, i tried this twice and both of them browning too much (the 2nd time better) i used baking paper and i don’t cover it after 20 minute (i don’t know how to cover it), please tell me which part that i do wrong? Thanks

    Reply

    • Sallyreplied on November 19th, 2014 at 11:20 am

      Covering with aluminum foil prevents too much browning. Simply set a piece of aluminum foil on top of the pan.

      Reply

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