In this raspberry cheesecake brownies version of baking madness, I’m combining my favorite classic with equally decadent raspberry-infused cream cheese. It’s where brownies and cheesecake collide.–Joy Wilson
LC Spoiler Alert: Cakey Brownies Ahead! Note
We’ve got a PSA for all you brownie mavens. These raspberry cheesecake brownies are more cakey than fudgy. Not that there’s anything wrong with that. Just saying, most folks like to know in advance what sorta chocolate craving they’re going to satiate. Oh, and don’t skimp on the fresh raspberries. As one of our testers commented, “When you get a raspberry <ZING!> you hit the mother lode of flavor, and the recipe comes alive with a slight overload of tart.” We couldn’t have said it any better.
Raspberry Cheesecake Brownies Recipe
- Quick Glance
- 25 M
- 1 H
- Makes 9 to 16
- For the chocolate layer
- 4 ounces (115 grams) bittersweet chocolate, coarsely chopped
- 4 tablespoons (2 ounces) unsalted butter, plus more for the pan
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup (2 1/4 ounces) all-purpose flour, plus more for the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- For the cream cheese layer
- 4 ounces (115 grams) cream cheese, at room temperature
- 2 tablespoons (1 ounce) unsalted butter, at room temperature
- 2 tablespoons (5 1/4 ounces) granulated sugar
- 2 tablespoons raspberry jam
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries, or more if desired
- 1. Place a rack in the upper third of the oven and preheat the oven to 350°F (176°C). Butter an 8-inch square pan, line it with parchment paper long enough to extend beyond the sides of the pan and butter and flour the parchment paper. (The parchment paper will ensure that everything is easy to remove from the pan, but if you don’t have any on hand, simply butter and flour the pan and that will suffice.)
- Make the chocolate layer
- 2. Bring 2 inches water to a simmer in a medium saucepan. Place the chocolate and butter in a heatproof bowl and place the bowl over the simmering water. Melt the chocolate and butter together, stirring occasionally, about 5 minutes. Remove the bowl from the pan and let the mixture cool slightly.
- 3. In a small bowl, beat the eggs. Whisk the eggs into the slightly cooled chocolate mixture. Add the sugar and beat until combined. Add the flour, baking powder, and salt. Stir well. Stir in the vanilla. Spread the brownie batter in the prepared pan.
- Make the cheesecake layer
- 4. In a medium bowl, stir together the cream cheese and butter until smooth and thoroughly combined. Add the sugar, jam, and egg and mix well. Stir in the flour and vanilla. The mixture will be very liquidy.
- 5. Gently pour the cheesecake mixture onto the chocolate batter in the pan. Drag a butter knife through the batter to swirl the cream cheese mixture into the chocolate mixture. Press the fresh raspberries into the swirls of cream cheese mixture. (Trust us when we say that you want a raspberry in each bite if you can afford to strew that many so casually atop the cheesecake layer.)
- 6. Bake until a toothpick or knife inserted in the center of the pan comes out with only a few moist crumbs clinging to it, 35 to 43 minutes. Let it cool completely in the pan. Using the parchment paper as handles, lift the entire chunk out of the pan and slice it into 9 to 16 portions, depending on just how big your craving. The brownies will keep, wrapped individually and stored in the refrigerator, for up to 4 days.
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Raspberry Cheesecake Brownies Recipe © 2014 Joy Wilson. Photo © 2014 Joy Wilson. All rights reserved.
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