Description
Enjoy homemade brownies swirled with creamy, tangy raspberry cheesecake filling and dotted with fresh raspberries. These raspberry cheesecake brownies are fruity, fudge-like, and unapologetically rich! Wait at least 3 hours before slicing and serving.
Ingredients
Brownie Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2 Tablespoons (30ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Raspberry Cheesecake Batter
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (15g) all-purpose flour
- 1 egg yolk, at room temperature
- 1/4 cup (80g) raspberry preserves or raspberry jam*
- optional: 1–2 drops pink or red gel food coloring
- optional: fresh raspberries, for topping
Instructions
- Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
- Make the brownie batter: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Spread almost all of the brownie batter into prepared pan, reserving about 1/2 cup for top.
- Make the cheesecake batter: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Beat in the flour, egg yolk, and raspberry preserves. If you’d like a pinker cheesecake layer, beat in 1 or 2 drops of pink or red food coloring.
- Swirl the batters: Drop spoonfuls of the cream cheese batter on top of the prepared brownie batter. Spoon remaining brownie batter on top. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top, if desired.
- Bake for 40–42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire cooling rack. Cool brownies completely, at least 3 hours.
- Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze cut brownies in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 9-inch Square Pan or 11×7-inch Pan | Parchment Paper | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Gel Food Coloring | Cooling Rack
- Jam: Use your favorite raspberry jam, with or without seeds.
- Cream Cheese: Use brick-style cream cheese, not the spreadable kind that comes in a tub.