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Raspberry Cheesecake Brownies

Indulge in rich chocolate brownies swirled with tangy cream cheese and fresh raspberries, perfect for sharing and special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Helps control salt.
  • 2 cups granulated sugar
  • 4 large eggs Room-temperature eggs mix more evenly.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder Sifted cocoa = lump-free batter.
  • 1/2 teaspoon salt
Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
Toppings
  • 1/2 cup fresh raspberries Gives bright tartness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Melt the butter in a bowl and whisk in the granulated sugar until glossy and slightly cooled.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  4. Sift together the flour, cocoa powder, and salt; fold these dry ingredients into the wet mix until just combined.
Cream Cheese Mixture
  1. In another bowl, beat the cream cheese and powdered sugar until smooth and spreadable.
Assembly
  1. Pour half of the brownie batter into the prepared pan and spread it evenly.
  2. Dollop the cream cheese mixture over the brownie layer and spread gently.
  3. Drop spoonfuls of the remaining brownie batter on top and swirl lightly with a knife.
  4. Scatter fresh raspberries over the top.
Baking
  1. Bake for 30–35 minutes until a toothpick comes out mostly clean and the edges look set and glossy.
  2. Let cool completely before slicing into squares.

Notes

For another chocolatey-cheesecake spin, add a teaspoon of orange zest for a citrus lift. Serve with vanilla ice cream for a delightful dessert.