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Delicious cheesecake raspberry brownies with rich chocolate and fresh raspberries.

Cheesecake Raspberry Brownies

Warm swirls of tart berries and creamy cheesecake blended into rich chocolate brownies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter Helps control salt.
  • 2 cups granulated sugar
  • 4 large eggs Use room-temperature for even mixing.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
Cheesecake Mixture
  • 8 ounces cream cheese Full-fat gives the best texture.
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract For cheesecake.
Toppings
  • 1 cup fresh raspberries Gives bright flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. Melt the butter in a medium saucepan; remove from heat and stir in the granulated sugar, eggs, and 1 teaspoon vanilla until glossy.
  3. Fold in the flour, cocoa powder, and salt until just combined to make a thick, shiny batter.
  4. In another bowl, beat the cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth and creamy.
Assembly
  1. Pour half of the brownie batter into the prepared pan and spread it to the edges.
  2. Spoon the cheesecake mixture over the brownie batter, smoothing gently.
  3. Drop spoonfuls of the remaining brownie batter on top and swirl with a knife.
  4. Scatter fresh raspberries across the surface.
Baking
  1. Bake for 35-40 minutes, looking for a set edge and a slightly soft center.
  2. Cool completely in the pan before cutting into squares.

Notes

These brownies are kid-approved and perfect for any occasion. They can be made ahead and stored in the fridge or freezer.