How To Make Raspberry Cheesecake Brownies
Everyone will love these delightfully fudgy Raspberry Cheesecake Brownies, topped with the goodness of raspberry cheesecake frosting and fresh raspberries!
Serves:
Ingredients
For Fudge Brownies:
- ½cupbutter,unsalted
- 8ozchocolate,semi-sweet, coarsely chopped
- 1¼cupsgranulated sugar
- 3large eggs
- 1tsppure vanilla extract
- ¾cupall-purpose flour,spoon and leveled
- ¼tspsalt
For Raspberry Cheesecake Layer:
- 8ozcream cheese,softened
- ¼cupgranulated sugar
- 1egg yolk
- ¼cupraspberry preserves,or raspberry jam
- raspberries,for topping, optional
Instructions
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Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
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Line the bottom and sides of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides.
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Set aside.
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Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften while preparing the brownies.
Fudge Brownies:
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Melt the butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes.
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Remove from the heat and let cool to room temperature for about 15 minutes.
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Stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
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Stir sugar into the cooled chocolate/butter mixture until combined.
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Add in the eggs 1 at a time, whisking until smooth after each addition.
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Whisk in the vanilla. Gently fold in the flour and salt.
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Pour the batter into the prepared pan, reserving ¼ cup of batter.
Raspberry Cheesecake Swirl:
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With a hand-held mixer on medium speed, beat the softened cream cheese, ¼ cup sugar, egg yolk, and raspberry preserves in a medium bowl for about 1 minute until completely smooth.
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Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
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Drizzle with the last ¼ cup of brownie batter. Glide a knife through the layers, creating a swirl pattern.
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Press a few raspberries into the top.
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Bake the brownies for 35 to 45 minutes, or until a toothpick comes out almost clean, which may be shorter or longer. Keep an eye on them and test with a toothpick.
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Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly.
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Allow the brownies to cool completely for at least 4 hours before cutting into squares.
Recipe Notes
- For a pinker cheesecake layer, add 2 to 3 drops of red food coloring.
- For faster cooling, set the brownies on the counter for 30 minutes, then in the refrigerator for 2 hours to speed up the process.
- Make-Ahead and Freezing Instructions: Brownies stay fresh stored in the refrigerator for 1 week, and may be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- Jam: Use preferred raspberry jam, seedless or not. Instead of jam, ¼ cup of raspberry puree can be used.
- Brownie Mix: Use preferred box brownie mix instead, but their flavor does not compare to homemade.
Nutrition
- Calories: 233.63kcal
- Fat: 12.83g
- Saturated Fat: 7.42g
- Trans Fat: 0.19g
- Monounsaturated Fat: 3.66g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 29.14g
- Fiber: 0.84g
- Sugar: 23.53g
- Protein: 2.74g
- Cholesterol: 59.88mg
- Sodium: 84.85mg
- Calcium: 22.87mg
- Potassium: 78.20mg
- Iron: 0.79mg
- Vitamin A: 94.89µg
- Vitamin C: 0.35mg
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