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Raspberry Swirl Cheesecake Brownies: 1 step to bliss

Raspberry Swirl Cheesecake Brownies

Indulge in these decadent Raspberry Swirl Cheesecake Brownies, a perfect fusion of rich chocolate and creamy cheesecake with a vibrant raspberry swirl. They’re a delightful treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together melted butter and 2 cups of sugar until well combined.
  3. Beat in the 4 eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour half of the brownie batter into the prepared baking pan.
  7. In a medium bowl, beat the softened cream cheese with 1/4 cup sugar and 1 large egg until smooth. Stir in 1 teaspoon vanilla extract.
  8. Gently fold in the raspberries into the cream cheese mixture.
  9. Dollop spoonfuls of the cream cheese mixture over the brownie batter in the pan.
  10. Spread the remaining brownie batter over the cream cheese mixture.
  11. Gently swirl the two batters together with a knife or skewer to create a marbled effect.
  12. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  13. Let cool completely before cutting into squares.

Notes

  • For a more intense raspberry flavor, you can lightly mash the raspberries before folding them into the cream cheese mixture.
  • Ensure your cream cheese is fully softened for a smooth cheesecake layer.
  • Avoid overmixing the brownie batter to keep them fudgy.

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