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Raspberry Cheesecake Brownies Recipe

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Decadent Raspberry Cheesecake Brownies with a fudgy chocolate base, creamy cheesecake layer, tart raspberry swirl, and a glossy chocolate ganache topping.

Ingredients

For the Fudge Brownie Base:

1/2 cup (115g) unsalted butter

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 large egg

1/2 tsp vanilla extract

For the Raspberry Swirl:

1 cup (125g) fresh or frozen raspberries

2 tbsp sugar

1 tsp lemon juice

For the Chocolate Ganache:

1/2 cup (120ml) heavy cream

4 oz (115g) semi-sweet chocolate, chopped

Instructions

  1. Make the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring and gently mashing the fruit until it thickens slightly, about 5 to 7 minutes. Optionally, strain to remove seeds. Set aside to cool.
  2. Prepare the Brownie Layer: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Melt the butter, then whisk in sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until combined. Pour into the prepared pan.
  3. Make the Cheesecake Layer: Beat softened cream cheese until smooth, then mix in sugar, egg, and vanilla. Pour over the brownie layer, spreading evenly.
  4. Add the Raspberry Swirl: Drop spoonfuls of raspberry sauce over the cheesecake layer. Use a skewer or knife to swirl gently through the cheesecake without overmixing.
  5. Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick comes out with moist crumbs. Allow to cool completely.
  6. Make and Add Ganache: Heat cream in a saucepan until it begins to simmer. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Pour ganache over cooled brownies and smooth into an even layer. Chill in the fridge for at least 1 hour to set the ganache.
  7. Slice and Serve: Once ganache is firm, lift the brownies from the pan using the parchment paper. Slice into 16 squares and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. They can also be kept at room temperature for 1-2 days, but the ganache will stay firmer when refrigerated.

Frozen raspberries work just as well as fresh. Thaw before cooking to get the right consistency for the sauce.

If you don’t want the ganache, the brownies will still be delicious with just the brownie, cheesecake, and raspberry layers.

For a twist, try other fruit swirls, such as strawberry or blueberry.

Nutrition

Find it online: https://chocolatecoveredamy.com/raspberry-cheesecake-brownies-recipe/