Description
Indulgent raspberry cheesecake brownies blend rich chocolate with tangy cream cheese and sweet berries. Delightful layers create a mouthwatering dessert that promises pure bliss when you take a bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Baking & Binding Ingredients:
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp milk
- 1 tbsp vegetable oil
Topping & Garnish:
- 1/4 cup powdered sugar
- 2 tbsp raspberry jam
- Optional: extra fresh raspberries for decoration
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper, allowing overhang for easy removal.
- Melt butter in a microwave-safe bowl, then whisk in granulated sugar, eggs, and vanilla extract until smooth and well-combined.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder, creating a uniform dry mixture.
- Gently fold the dry ingredients into the wet mixture, adding milk and vegetable oil to achieve a rich, glossy brownie batter.
- Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Beat cream cheese until smooth and creamy, then dollop spoonfuls across the brownie batter.
- Scatter fresh raspberries over the cream cheese layer, gently pressing them into the surface.
- Use a knife to create a marbled effect by swirling the cream cheese and raspberries through the brownie base.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan.
- Drizzle raspberry jam over the cooled brownies and dust with powdered sugar.
- Lift the brownies out using parchment paper, slice into squares, and garnish with additional fresh raspberries if desired.
Notes
- Swap frozen raspberries when fresh ones aren’t available, ensuring they’re fully thawed and gently patted dry to prevent excess moisture.
- Chill cream cheese to room temperature beforehand for smoother, lump-free mixing and better incorporation into the brownie batter.
- For gluten-free variation, replace wheat flour with almond or coconut flour, maintaining a 1:1 ratio while slightly reducing liquid ingredients.
- Reduce sugar content by using monk fruit sweetener or stevia, which provides sweetness without significantly altering the brownie’s texture and density.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg