Raspberry Cheesecake Swirl Brownies Recipe
These Raspberry Brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy raspberry-infused cheesecake swirl. Perfect for raspberry and chocolate lovers, this dessert offers a moist texture with a beautiful marbled appearance and fresh raspberry bursts, ideal for sharing at gatherings or savoring as a special treat.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Layer
- 1 cup unsalted butter, melted and cooled
- 1 cup cane or granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 3/4 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened natural or dutch-process cocoa powder
- 1/2 tsp kosher salt
Raspberry Cheesecake Layer
- 1/4 cup fresh raspberry puree (about 3 oz fresh whole raspberries)
- 8 oz block cream cheese, at room temperature
- 1/3 cup cane or granulated sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 3 Tbsp all-purpose flour
Topping
- Fresh raspberries (optional, for scattering on top)
- Confectioners’ sugar (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, covering the bottom and sides with an overhang to easily lift the brownies out after baking.
- Make Brownie Batter: In a large mixing bowl, combine melted butter, cane sugar, and brown sugar. Beat with an electric mixer until well combined. Add eggs and vanilla, then beat for 2-3 minutes until the mixture is light and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and kosher salt. Gradually add these to the wet mixture, beating on low speed just until combined. Be careful not to overmix. Set aside about 1/2 cup of the brownie batter in a small bowl for later use.
- Prepare Raspberry Puree: Place fresh raspberries in a food processor and pulse until smooth. If you do not have a food processor, mash the raspberries in a bowl using the back of a fork until they reach a puree-like consistency.
- Make Cheesecake Layer: In a mixing bowl, beat the room temperature cream cheese until smooth and creamy. Add sugar, egg, vanilla extract, salt, and flour to the cream cheese, then beat until light and smooth. Gently fold in the raspberry puree using a rubber spatula.
- Assemble Layers: Pour the majority of the brownie batter into the prepared pan, smoothing it out evenly. Spread the raspberry cheesecake mixture evenly over the brownie layer.
- Create Swirls: Mix the reserved 1/2 cup brownie batter with one tablespoon of water until slightly thinned. Dollop this batter on top of the cheesecake layer. Using a knife or skewer, swirl through the layers to create a marbled effect. Optionally, scatter fresh raspberries on top.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes for fudgier brownies, or 37-40 minutes for firmer brownies. A toothpick inserted in the center should come out with moist crumbs for fudgy brownies or clean for firmer ones. Remember, brownies will continue to cook in the hot pan once removed from the oven.
- Cool and Serve: Let the brownies cool in the pan for 15-20 minutes. Then lift the entire slab out using the parchment overhang and transfer to a wire rack to cool completely for at least 1 hour. Cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges. Optionally, dust with confectioners’ sugar before serving.
Notes
- Use fresh, ripe raspberries for the best flavor in the raspberry puree and topping.
- Do not overmix the brownie batter to maintain a tender, fudgy texture.
- Allow the brownies to cool fully before cutting to prevent crumbling.
- For a more intense raspberry flavor, add a teaspoon of raspberry extract to the cheesecake layer.
- These brownies can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
