Raspberry cheesecake brownies
Indulge in the perfect fusion of rich, fudgy chocolate brownies and creamy cheesecake with our irresistible Raspberry Cheesecake Brownies recipe. Made with dark chocolate, creamy butter, and fresh raspberries, this decadent dessert will satisfy all your sweet cravings. Perfect for any occasion!
- 11 Apr 2024
- Cook time 45 min
- Prep time 30 min
- 15 Servings
- 8 Ingredients
Get ready to indulge in a delightful treat with our Raspberry Cheesecake Brownies. This recipe combines the rich, fudgy goodness of dark chocolate brownies with the creamy, tangy flavor of cheesecake swirled with fresh raspberries. Whether you're baking for a special occasion or simply to satisfy a sweet tooth, these brownies are sure to impress and are surprisingly easy to prepare.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving some overhang to help lift the brownies out later. Grease the parchment paper lightly with butter or nonstick spray.
- In a microwave-safe bowl, combine 1 cup of dark chocolate and 1 cup of butter. Microwave in 30-second intervals, stirring in between each, until fully melted and smooth. Allow to cool slightly.
- In a separate large bowl, whisk together 2 cups of sugar and 4 eggs until well combined. Gradually add the melted chocolate mixture into the sugar and egg mixture, stirring constantly to prevent the eggs from scrambling.
- Gently fold in 3/4 cup of all-purpose flour until well incorporated, being careful not to overmix.
- Pour the brownie batter into the prepared baking pan, smoothing it out into an even layer.
- In a medium bowl, beat 2 cups of cream cheese until creamy and smooth.
- Add 1 egg and 1 tsp of vanilla extract, and continue to beat until fully combined and smooth.
- Pour the cheesecake mixture over the brownie batter in the pan, spreading it evenly with a spatula.
- Scatter 1 cup of raspberries over the cheesecake layer. You can gently press them into the mixture if you prefer.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but there should be no wet batter).
- If the top starts to brown too quickly, cover loosely with aluminum foil.
- Allow the raspberry cheesecake brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to set the cheesecake layer properly.
- Using the parchment paper overhang, lift the brownies out of the pan and onto a cutting board. Cut into squares and serve.
Tips:
- Use high-quality dark chocolate to ensure the richest flavor for your brownies.
- Make sure your cream cheese is at room temperature before mixing to achieve a smooth cheesecake layer.
- Gently fold in the raspberries to avoid breaking them up too much; this will provide bursts of raspberry flavor throughout your brownies.
- If you prefer a more decorative look, swirl the cheesecake batter with a toothpick or knife for a marbled effect before baking.
- Let the brownies cool completely before cutting to ensure clean slices and to let the flavors meld together.
With every bite of these Raspberry Cheesecake Brownies, you’ll experience a wonderful blend of flavors and textures. The richness of dark chocolate brownies, the creamy smoothness of cheesecake, and the fresh burst of raspberries make this dessert a true standout. Perfect for any gathering, these brownies are sure to become a favorite in your baking repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.52g | 7% |
| Sugar 36g | 37% |
| Fat | |
| Fat 24g | 30% |
| Saturated 10g | 33% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 66mg | 12% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 0.20mg | 1% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.45ug | 19% |
| Vitamin C 2.62mg | 3% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 2.21ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 2.34mg | 21% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 130mg | 4% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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