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Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies That Everyone Will Love

These Raspberry Cheesecake Brownies offer a delightful fusion of fudgy brownie and creamy cheesecake, enhanced with raspberry preserves.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling Time 3 hours
Total Time 4 hours 2 minutes
Servings: 16 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Adds richness and moisture; essential for optimal flavor; do not substitute with margarine.
  • 1/4 cup Vegetable Oil or Melted Coconut Oil Provides additional moisture; interchangeable for your preference.
  • 1 cup Granulated Sugar Sweetens and balances cocoa's bitterness; avoid brown sugar as it alters texture.
  • 2 large Large Eggs Binds ingredients and contributes to a tender texture; for best results, ensure they're at room temperature.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor; using pure rather than imitation gives the best taste.
  • 3/4 cup Unsweetened Cocoa Powder Provides deep chocolate flavor; never use sweetened cocoa here.
  • 1 cup All-Purpose Flour Adds structure; gluten-free flour can be used as a substitute if needed.
  • 1/2 teaspoon Salt Enhances flavors; do not omit, as it's crucial for a balanced taste.
  • 1 cup Semi-Sweet Chocolate Chips Adds extra chocolate richness; feel free to swap for dark chocolate for deeper notes.
For the Cheesecake Layer
  • 8 oz Full-Fat Brick Cream Cheese Essential for a thick, stable cheesecake layer; avoid spreadable versions for best results.
  • 1/3 cup Additional Granulated Sugar for Cheesecake Layer Sweetens the cheesecake; should remain as specified in the recipe.
  • 2 tablespoons All-Purpose Flour for Cheesecake Layer Helps to set the cheesecake; do not replace with cornstarch.
  • 1/4 cup Raspberry Preserves or Jam Provides fruity flavor; can substitute with other fruit jams if you want a different taste.
  • a few drops Optional Pink/Red Gel Food Coloring For visual appeal; entirely optional if you prefer natural colors.
  • 1/2 cup Optional Fresh Raspberries For topping; use fresh for the best flavor, but dried can work for a different texture if needed.

Equipment

  • 9-inch square baking pan
  • medium saucepan
  • Mixing Bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang on the sides.
  2. In a medium saucepan, melt the unsalted butter over low heat. Stir in vegetable oil and granulated sugar until well combined.
  3. Allow to cool, then whisk in eggs and pure vanilla extract. Gradually add unsweetened cocoa powder, flour, and salt, folding in chocolate chips.
  4. In a mixing bowl, beat the cream cheese with additional sugar until smooth. Add flour and egg yolk, mix integrated. Fold in raspberry preserves and gel food coloring if desired.
  5. Pour about two-thirds of the brownie batter into the prepared pan. Spread cheesecake filling over the brownie layer, and pour remaining brownie batter on top.
  6. Gently swirl the layers together in an 'S' shape. Bake for 40 to 42 minutes, tenting with foil after 25 minutes if necessary.
  7. Once baked, remove from the oven and cool in the pan. Cool completely for at least 3 hours before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

Letting the brownies cool completely ensures neat cuts and preserves the delicious layers. Store in an airtight container for best results.

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