Raspberry Cheesecake Brownies

This raspberry cheesecake brownies recipe is an inspired and swoon-worthy collision of creamy cheesecake and cakey brownie and sweetly tart raspberries. You simply gotta taste it for yourself. And then share it with everyone you know.

Seven squares of raspberry cheesecake brownies on a metal sheet pan.

These raspberry cheesecake brownies are where cakey chocolate brownies and sigh-inducingly creamy cheesecake collide. [Editor’s Note: Just to repeat ourselves, they’re more cakey than fudgy. Not that there’s anything wrong with that. Just saying, most folks like to know in advance what to expect so they can properly satiate their chocolate craving.] You don’t want to 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.–Renee Schettler

Raspberry Cheesecake Brownies

Seven squares of raspberry cheesecake brownies on a metal sheet pan.
Brownies are one of those incredibly easy things to make with little planning or forethought. They were the first thing I learned how to bake as a kid. Here, though, I've given the standard brownie an update by adding a raspberry-infused cream cheese layer and studded the whole thing with tangy, scarlet berries.
Joy Wilson

Prep 25 mins
Cook 35 mins
Total 1 hr
Dessert
American
9 to 16 brownies
332 kcal
5 / 4 votes
Print RecipeBuy the Joy the Baker Homemade Decadence cookbook

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Ingredients 

For the chocolate brownie layer

  • 4 ounces bittersweet chocolate coarsely chopped
  • 4 tablespoons (2 oz) unsalted butter plus more for the pan
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup 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 cream cheese at room temperature
  • 2 tablespoons (1 oz) unsalted butter at room temperature
  • 2 tablespoons 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

Directions
 

Make the chocolate brownie layer

  • 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.)
  • Bring 2 inches (5 cm) 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.
  • 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

  • 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.

Assemble the raspberry cheesecake brownies

  • Gently pour the cheesecake mixture onto the chocolate batter in the pan. Drag a regular table knife through the batter to gently swirl the cream cheese mixture into the chocolate mixture.
  • Press the fresh raspberries into the swirls of cream cheese mixture. Your experience will be superlative when you ensure there's a raspberry in each bite.
  • 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 the brownies 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 the size of your craving. The brownies will keep, wrapped individually, and stored in the refrigerator, for up to 4 days.
Print RecipeBuy the Joy the Baker Homemade Decadence cookbook

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Notes

*Can I substitute frozen raspberries?

Unfortunately, this isn't one of those instances where frozen berries are going to work. They have too much moisture and the texture won't the same. If you just can't wait to make these—and we don't blame you—you can add an extra tablespoon of raspberry jam. You'll still get the flavor without the puddles that would be left by frozen berries. 

Show Nutrition

Serving: 1brownie, based on 9 piecesCalories: 332kcal (17%)Carbohydrates: 37g (12%)Protein: 5g (10%)Fat: 19g (29%)Saturated Fat: 11g (69%)Trans Fat: 1gCholesterol: 98mg (33%)Sodium: 221mg (10%)Potassium: 137mg (4%)Fiber: 2g (8%)Sugar: 27g (30%)Vitamin A: 514IU (10%)Vitamin C: 2mg (2%)Calcium: 49mg (5%)Iron: 2mg (11%)

Recipe Testers' Reviews

Although I'm usually firmly in the fudgy brownie camp, the raspberry cream cheese layer helped me forgive the slightly cakey texture.

This is relatively straightforward as written, but I seemed to have more than a few dollops' worth of cream cheese. I ended up with a pretty solid layer of cheesecake that didn't swirl very much, but it still tasted fine! Next time, I might add a little more jam to up the berry flavor, as my fresh berries were pretty lackluster.

Definitely a winning combination, but don't look for fudgy brownies. This produces moist, cakey brownies, and they are most definitely better 24 hours after coming out of the oven, when all the flavors have melded together.

Everything was easy to assemble and perfectly written in terms of timing. I microwaved the chocolate and the butter for less than 2 minutes, starting with 1 minute and 30-second increments.

I let them cool for about 2 hours. They definitely tasted better the next day, especially when served with vanilla ice cream.


Originally published April 26, 2015

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Comments

  1. Could these be made with frozen raspberries rather than fresh? It’s hard to get good fresh berries in the winter where I live. Thanks!

    1. Mary, when frozen raspberries are thawed they’re watery, so it may cause the brownies to be too wet. If you can’t get fresh raspberries at this time, my advice is to skip this and try one of the other Valentine’s Day desserts. (Sorry.)

  2. 5 stars
    My sister and I made these for New Year’s Eve! They are very beautiful and as the note states, definitely more cake-y than fudge-y. Loved the tart zing of the raspberries.

  3. 5 stars
    I’d like to bake these babies for a birthday and was wondering if I could make them in your average springform, so they look more birthday cake-like. Have you any advice on how much more dough and topping I should prepare?

    1. linda, we didn’t test the recipe like that, so I don’t want to steer you wrong and give you suggestions that might fail and cost you money. Sorry. Maybe one of our readers does?

      1. Thank you for the quick reply! I think I’ll try baking them as a cake another time when there’ s not so much at stake 😉 and while I’m at it: my biggest compliments for your site! I still haven’t tried anything, but have marvelled at the pictures with watering mouth and eyes (I get quite emotional with food) and plan to try as many recipes as possible. Have a nice sunday!

  4. 5 stars
    I want to try these but also want to make eating too many a challenge. Are there any thoughts on how well they would freeze?

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