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- 1 cup (2 sticks) unsalted butter - 8 ounces dark chocolate, chopped - 1 1/4 cups granulated sugar - 4 large eggs - 1 cup all-purpose flour - 1/2 teaspoon salt - 1 cup fresh raspberries You need these main ingredients to create the rich brownie base. The butter adds moisture. The dark chocolate gives a deep flavor. Sugar sweetens and helps form that nice crust. Eggs bind the mix together. Flour provides structure, while raspberries add a fresh burst of flavor. - 8 ounces cream cheese, softened to room temperature - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 large egg For the cheesecake layer, cream cheese is key. It provides that creamy texture. Sugar sweetens the layer. Vanilla adds warmth and depth. An egg helps to firm it up while baking. - Powdered sugar - Fresh raspberries - Mint leaves You can use garnishes to make the brownies look fancy. A dusting of powdered sugar gives a nice finish. Fresh raspberries add color and flavor. Mint leaves can give a refreshing touch. These additions make your dessert not only tasty but also beautiful! {{ingredient_image_2}} 1. Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Take a 9x13 inch baking pan and line it with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift the brownies out later. 1. In a medium saucepan, melt 1 cup of unsalted butter and 8 ounces of chopped dark chocolate over low heat. Stir non-stop until smooth. Remove from heat and let it cool for a few minutes. 2. Once cooled, mix in 1 1/4 cups granulated sugar and 1 teaspoon of vanilla extract. Stir until it blends well. 3. Add in 4 large eggs, one at a time. Stir well after each egg until the mix is smooth. 4. Sift in 1 cup of all-purpose flour and 1/2 teaspoon of salt. Use a spatula to fold it in gently. Stop mixing once there are no dry spots left. 1. Pour half of the brownie batter into your prepared pan. Spread it evenly with a spatula. 2. Scatter 1 cup of fresh raspberries over the brownie layer. This adds a tart burst of flavor. 3. In a separate bowl, beat 8 ounces of softened cream cheese until creamy. Add in 1/4 cup of sugar, 1 teaspoon of vanilla, and 1 large egg. Mix until smooth and glossy. 4. Drop spoonfuls of the cheesecake mix over the brownie batter. Use a knife to swirl it gently. This creates a marbled look. Pour the remaining brownie batter on top and smooth it out. 1. Bake the brownies in your preheated oven for 30-35 minutes. They are ready when a toothpick inserted comes out with some moist crumbs. 2. Let the brownies cool in the pan for about 15 minutes. Use the parchment paper to lift them out and place them on a wire rack to cool completely. This step is important for the best texture before slicing. To make the best brownies, avoid overmixing your batter. When you stir, mix just until you see no dry flour. Overmixing can lead to tough brownies. Choose the best chocolate for rich flavor. I love using dark chocolate that is 60-70% cocoa. It gives your brownies a deep, intense taste that pairs well with the raspberries. Make sure your cream cheese is at room temperature. This helps it blend smoothly with the other ingredients. If it is cold, you may end up with lumps in your cheesecake layer. For the marbled effect, dollop your cheesecake mix over the brownie batter. Use a knife or skewer to swirl gently. Don't overdo it; you want a nice marbling, not a full mix. Serve your brownies on a nice plate. Lightly dust them with powdered sugar for a sweet touch. Adding fresh raspberries on top brightens the dish and adds flavor. A sprig of mint can also enhance the look. To store leftovers beautifully, keep them in an airtight container. This keeps them fresh and soft for later. You can also layer them between parchment paper to avoid sticking. Pro Tips Use Quality Chocolate: Opt for high-quality dark chocolate for a richer flavor in your brownies. The better the chocolate, the better your brownies will taste! Don't Overmix: When combining the brownie batter, mix just until the ingredients are combined. Overmixing can lead to dense brownies instead of the desired fudgy texture. Chill Before Slicing: For cleaner cuts, refrigerate the brownies for about an hour after they cool. This helps the cheesecake layer set and makes slicing easier. Experiment with Toppings: Add a drizzle of chocolate sauce, whipped cream, or even a scoop of vanilla ice cream on top when serving for an indulgent dessert experience! {{image_4}} You can change the flavor of these brownies easily. Adding white chocolate brings a creamy twist. Just mix in some chopped white chocolate into the brownie batter. This adds sweetness and a nice contrast to the tangy raspberries. Using different berries can also change your brownies. Try strawberries, blueberries, or blackberries. Each berry adds its own unique taste. Just swap them out for the raspberries in the recipe. You will love the new flavors. If you need gluten-free brownies, you can use almond flour instead of all-purpose flour. Almond flour gives a nice texture. It also keeps your brownies moist. Ensure that all other ingredients are gluten-free. For vegan brownies, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use a plant-based cream cheese for the cheesecake layer. This keeps the creamy texture while making it vegan-friendly. You can serve these brownies in fun ways. A brownie sundae is always a hit. Just warm up a brownie, add a scoop of vanilla ice cream, and drizzle with chocolate sauce. Top it off with whipped cream and a cherry for a delightful treat. Mini brownie bites are great for parties. Cut the brownies into small squares and serve them on a platter. You can even add toothpicks for easy eating. This way, everyone can enjoy a bite-sized treat! To store brownies in the pantry, place them in an airtight container. This keeps them fresh for about three days. If you want to enjoy them longer, cover them tightly with plastic wrap. Always let the brownies cool completely before storing to avoid extra moisture. For long-term storage, freezing is the best option. First, cut the brownies into squares. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. You can keep them in the freezer for up to three months. When you are ready to enjoy them, thaw the brownies overnight in the fridge. To reheat leftovers, use the microwave or the oven. For the microwave, place a brownie on a plate and heat it for about 10-15 seconds. If you prefer the oven, preheat it to 350°F (175°C) and heat the brownies for about 5-10 minutes. This warms them up nicely without drying them out. You can tell the brownies are done when a toothpick comes out with a few moist crumbs, not wet batter. Check them at 30 minutes. If they need more time, bake for a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can use frozen raspberries. They work well in the recipe. Just note that frozen berries may release more juice. This can make the brownies softer. If you want firmer brownies, try to drain excess juice before adding them. If you want to swap out cream cheese, try Greek yogurt or mascarpone cheese. Both will give a nice creamy texture. For a dairy-free option, use cashew cream or silken tofu blended until smooth. Each substitute will alter the taste, so choose based on your preference. These brownies can last up to four days in the fridge. Keep them in an airtight container. If you want them to last longer, you can freeze them. Just wrap them well and store them in a freezer-safe bag. They can last up to three months in the freezer. Absolutely! You can make these brownies a day or two ahead. Just store them in the fridge once they cool. This will let the flavors meld nicely. They’ll taste even better after a day! Raspberry cheesecake brownies combine rich chocolate with tart raspberries and creamy cheesecake. We covered key ingredients, easy steps for baking, and helpful tips to get them just right. You can also try fun variations to customize your brownies. Storing them is simple, ensuring you enjoy them later. Now it’s time to whip up this delicious treat and impress your friends and family with your baking skills. Enjoy every bite!

Raspberry Cheesecake Brownies Delight

A delicious combination of rich brownies and creamy cheesecake swirled with fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 8 ounces dark chocolate, chopped
  • 1.25 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries
  • 8 ounces cream cheese, softened to room temperature
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, ensuring there's enough overhang on the sides for easy lifting later.
  • In a medium saucepan, combine the butter and chopped dark chocolate. Place the saucepan over low heat, stirring continuously until the mixture is completely melted and smooth. Once melted, remove it from the heat and set aside to cool for a few minutes.
  • Once the chocolate mixture has cooled slightly, add 1 1/4 cups of granulated sugar and 1 teaspoon of vanilla extract. Mix thoroughly until well combined.
  • Incorporate the eggs into the mixture one at a time, stirring vigorously after each addition until fully blended.
  • Gently sift in the flour and salt, folding the mixture with a spatula or wooden spoon just until no dry streaks remain. Careful not to overmix, as this can affect the texture of your brownies.
  • Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Scatter the fresh raspberries across the surface of the brownie batter.
  • In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Add in 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 1 large egg. Continue to mix until the cheesecake mixture is well combined and glossy.
  • Dollop spoonfuls of the cheesecake mixture over the brownie batter and use a knife or skewer to create a gentle swirl, mixing just enough to achieve a marbled effect. Finally, pour the remaining brownie batter on top and smooth it over the cheesecake layer.
  • Bake in your preheated oven for 30-35 minutes. The brownies are done when a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter.
  • Allow the brownies to cool in the pan for approximately 15 minutes. Using the parchment paper, carefully lift them out and transfer to a wire rack to cool completely before slicing into squares.

Notes

For an elegant touch, serve the brownies on a decorative plate, lightly dusted with powdered sugar. Top with additional fresh raspberries for a burst of color and freshness, and a sprig of mint for an extra flourish!
Keyword brownies, cheesecake, dessert, raspberries