Indulge in the perfect marriage of rich, fudgy brownies and creamy cheesecake with a tangy raspberry swirl. These Raspberry Cheesecake Brownies are as delicious as they are beautiful, combining layers of decadence and sweetness. Whether for a special occasion or a simple treat, this dessert will impress both in flavor and presentation.
Ingredients
Raspberry Filling:
- 1 (12 oz) bag frozen raspberries, thawed, divided
- 3 tablespoons (0.9 oz) cornstarch
- 1 tablespoon lemon juice
- ½ cup + 2 tablespoons (4.4 oz) granulated sugar
Brownie Batter:
- ½ cup (4 oz) salted butter, melted
- ½ cup (5 oz) light brown sugar, packed
- ¼ cup (2 oz) granulated sugar
- ½ cup (3.8 oz) vegetable oil
- 1 ½ cups (8 oz) powdered sugar
- 1 cup (3.6 oz) cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup + 2 tablespoons (5.5 oz) all-purpose flour
Cheesecake Layer:
- 2 cups (16 oz) cream cheese, softened
- ½ cup (3.5 oz) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Raspberry Filling : In a medium saucepan over medium heat, combine ¾ of the thawed raspberries, cornstarch, lemon juice, and sugar. Cook the mixture, stirring often, until it thickens and becomes glossy, about 5 minutes. Remove from heat, fold in the remaining raspberries, and allow it to cool.
- Prepare the Brownie Batter: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper. In a large bowl, combine melted butter, brown sugar, granulated sugar, and vegetable oil, whisking until smooth. Add powdered sugar, cocoa powder, eggs, vanilla extract, and salt, whisking until fully blended. Slowly fold in the flour, mixing gently until just combined. Avoid overmixing.
- Make the Cheesecake Layer : In a medium bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Layers: Evenly spread ¾ of the brownie batter into the prepared pan. Carefully layer the cheesecake mixture on top of the brownie batter. Add spoonfuls of the raspberry filling over the cheesecake layer, distributing it evenly.
- Bake : Bake in the preheated oven for 50–55 minutes, or until the center is set and the edges begin to pull away from the pan.
Conclusion
These Raspberry Cheesecake Brownies are a show-stopping dessert, combining layers of fudgy chocolate, creamy cheesecake, and bright raspberry flavor. Perfect for holidays, celebrations, or simply satisfying your sweet tooth, these brownies are as delightful to eat as they are to look at.
Raspberry Cheesecake Brownies Recipe
A decadent dessert featuring layers of fudgybrownie, creamy cheesecake, and a tangy raspberry swirl, perfect for anyoccasion.
Ingredients
Raspberry Filling:
- 1 12 oz bag frozen raspberries, thawed, divided
- 3 tablespoons 0.9 oz cornstarch
- 1 tablespoon lemon juice
- ½ cup + 2 tablespoons 4.4 oz granulated sugar
Brownie Batter:
- ½ cup 4 oz salted butter, melted
- ½ cup 5 oz light brown sugar, packed
- ¼ cup 2 oz granulated sugar
- ½ cup 3.8 oz vegetable oil
- 1 ½ cups 8 oz powdered sugar
- 1 cup 3.6 oz cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup + 2 tablespoons 5.5 oz all-purpose flour
Cheesecake Layer:
- 2 cups 16 oz cream cheese, softened
- ½ cup 3.5 oz granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Raspberry Filling : In a medium saucepan over medium heat, combine ¾ of the thawed raspberries, cornstarch, lemon juice, and sugar. Cook the mixture, stirring often, until it thickens and becomes glossy, about 5 minutes. Remove from heat, fold in the remaining raspberries, and allow it to cool.
- Prepare the Brownie Batter: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper. In a large bowl, combine melted butter, brown sugar, granulated sugar, and vegetable oil, whisking until smooth. Add powdered sugar, cocoa powder, eggs, vanilla extract, and salt, whisking until fully blended. Slowly fold in the flour, mixing gently until just combined. Avoid overmixing.
- Make the Cheesecake Layer : In a medium bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Layers: Evenly spread ¾ of the brownie batter into the prepared pan. Carefully layer the cheesecake mixture on top of the brownie batter. Add spoonfuls of the raspberry filling over the cheesecake layer, distributing it evenly.
- Bake : Bake in the preheated oven for 50–55 minutes, or until the center is set and the edges begin to pull away from the pan.