Raspberry Cheesecake Brownies
These Raspberry Cheesecake Brownies are a real showstopper dessert-- and a hit everywhere I bring them! Easy, decadent, and so delicious!
Servings 9
Ingredients
Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 6 ounces fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F. Line an 8- or 9-inch square pan with parchment paper, leaving overhang on two sides for easy removal. Lightly coat with cooking spray.
- Make the brownie batter: In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Add eggs and vanilla and whisk again. Stir in flour and salt until fully combined. Set aside.
- Spread ¾ of the brownie batter evenly into the prepared pan. Reserve the remaining batter for swirling.
- Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese and sugar for 2–3 minutes until smooth and creamy. Add the egg and vanilla extract and beat until fully incorporated.
- Pour the cheesecake mixture evenly over the brownie layer.
- Stir 1 tablespoon of very hot water into the reserved brownie batter until smooth and pourable. Dollop this batter over the cheesecake layer.
- Use a knife or skewer to gently swirl the brownie batter into the cheesecake layer.
- Scatter raspberries evenly over the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely in the pan. Lift out using the parchment, slice into squares, and serve.
