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- 1 cup unsalted butter - 8 ounces dark chocolate, chopped - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 8 ounces cream cheese, softened to room temperature - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract (for cream cheese) - 1 cup fresh raspberries, plus extra for garnish Each ingredient plays a key role in making these brownies special. For the butter, choose unsalted to control the salt level. Dark chocolate gives a rich taste. If you prefer a sweeter flavor, use semi-sweet chocolate. You can swap granulated sugar with coconut sugar for a different sweetness. For the cream cheese, use Neufchâtel if you want a lighter option. Fresh raspberries are best, but you can use frozen ones too. Just thaw and drain excess juice. Using quality ingredients makes a big difference. Fresh raspberries burst with flavor. Good chocolate adds depth to the brownies. Cream cheese should be smooth and creamy. When you use top-notch ingredients, you create a treat that tastes amazing and looks beautiful. Every bite should feel special, so don’t skip on quality. Great ingredients lead to great results. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Next, take a 9x13 inch baking pan and grease it with butter. You can also use parchment paper for easy removal later. In a medium saucepan, combine 1 cup of unsalted butter and 8 ounces of chopped dark chocolate. Set the heat to low and stir continuously until both melt and blend together smoothly. Once melted, remove the pan from heat and let the chocolate mix cool slightly. In a large mixing bowl, mix together 1 cup of granulated sugar, 1 cup of packed brown sugar, 4 large eggs, and 1 teaspoon of vanilla extract. Use an electric mixer or a whisk to blend the mixture until it is smooth. Next, add the cooled chocolate mix to the bowl and stir until everything is well combined. In a separate bowl, take 8 ounces of softened cream cheese. Add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla extract. Beat the mixture until it is creamy and smooth, with no lumps. Pour half of the brownie batter into the prepared pan, spreading it evenly. Then, drop spoonfuls of the cream cheese mix on top. Scatter half of the fresh raspberries over the cream cheese layer. Pour the rest of the brownie batter on top, covering everything. Press the remaining raspberries gently into the batter. Use a knife or toothpick to swirl the cream cheese mix for a pretty marbled look. Bake for 30-35 minutes. They’re ready when a toothpick comes out with a few moist crumbs. Let the brownies cool in the pan for at least 15 minutes before slicing. To make perfect brownies, always start with room temperature eggs. They mix better and create a smoother batter. When you melt butter and chocolate, do it slowly. Stir continuously to avoid burning. This ensures a rich, silky texture. When mixing dry ingredients, whisk them well. This breaks up lumps and makes sure everything blends evenly. Lastly, do not overmix your batter. Mix until just combined for a fudgy brownie. For a beautiful marbled look, drop spoonfuls of cream cheese mixture over the brownie batter. Use a knife or toothpick to swirl. Make gentle movements to keep the layers distinct. Too much swirling will blend the layers too much. You want to see the contrast between the brownie and cream cheese. Serve these brownies warm or at room temperature. For a stunning presentation, add fresh raspberries on top. A light dusting of powdered sugar adds elegance. Cut the brownies into squares for neat portions. Use a sharp knife, dipped in hot water, for clean cuts. Enjoy these treats with a scoop of vanilla ice cream for extra indulgence. Pro Tips Use Quality Chocolate: Choosing high-quality dark chocolate will enhance the flavor of your brownies significantly. Look for chocolate with at least 60% cocoa for rich taste. Room Temperature Ingredients: Ensure that your eggs and cream cheese are at room temperature. This helps them blend more smoothly into the batter, resulting in a creamier texture. Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to dense brownies rather than the desired fudgy texture. Cooling Time: Allow the brownies to cool for at least 15 minutes before slicing. This will help them set and make cutting easier without crumbling. {{image_4}} You can change the flavor of your raspberry cheesecake brownies by adding nuts or other berries. Walnuts or pecans give a nice crunch. Just fold in about one cup of chopped nuts into the brownie batter. For other berries, try blueberries or strawberries. These fruits blend well with raspberries and add a fresh taste. If you want a gluten-free version, swap regular flour with a gluten-free blend. Many brands offer great substitutes. Just make sure to check that they are suitable for baking. This change keeps the brownies soft and tasty while being gluten-free. For a no-bake version, you can make the cheesecake layer without baking. Use the same cream cheese mix, but add whipped cream for a lighter texture. Pour this over a crust made from crushed cookies and melted butter. Chill it in the fridge until firm. This no-bake treat is quick and delicious, perfect for hot days. To keep your raspberry cheesecake brownies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. These brownies taste best when stored at room temperature. However, if you want to keep them longer, refrigerating them works too. Ensure the container is sealed tightly to avoid drying out. If you want to save some brownies for later, freezing is a great option. First, let them cool completely. Then, cut them into squares and wrap each piece in plastic wrap. Place the wrapped brownies in a freezer bag or airtight container. They can last up to three months in the freezer. When you’re ready to enjoy them, let them thaw in the fridge overnight. To reheat your brownies, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and cover them with foil. This helps keep them moist. Heat for about 10 to 15 minutes. If you prefer using the microwave, set it to low power. Heat the brownies for about 10 to 15 seconds. Check to see if they are warm enough for you. Enjoy your delicious, warm brownies! If you don’t have cream cheese, try mascarpone. It has a smooth texture and mild taste. You can also use ricotta cheese. Blend it well to make it creamy. For a dairy-free option, use cashew cream. Soak cashews and blend with a bit of lemon juice. To check if your brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, they need more time. Remember, they will continue to cook a bit after you take them out. Yes, you can use frozen raspberries. They work well in brownies. Just toss them in a little flour to keep them from sinking. Don’t thaw them first, as they can get mushy. This keeps the raspberries intact and flavorful in your brownies. To cut brownies neatly, let them cool completely. Use a sharp knife for clean edges. Dip the knife in hot water before each cut. Wipe it off after each slice. This method gives you smooth, perfect squares. Brownies can last about 3 to 4 days at room temperature. Keep them in an airtight container to prevent drying out. If you want to keep them longer, consider refrigerating them. They can last up to a week in the fridge. You learned about making delicious raspberry cheesecake brownies. We covered ingredients, baking steps, and tips. Remember to choose quality items for the best taste. You can try different flavors or even a no-bake option. Proper storage keeps them fresh longer. Follow these steps, and you’ll impress everyone with your treat. Enjoy your baking journey and share your tasty results!

Raspberry Cheesecake Brownies

Deliciously rich brownies swirled with creamy cheesecake and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 8 ounces dark chocolate, chopped
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for cream cheese)
  • 1 cup fresh raspberries, plus extra for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper for easy removal later on.
  • In a medium saucepan set over low heat, combine the unsalted butter and chopped dark chocolate. Stir continuously until both are completely melted and the mixture is smooth. Remove the saucepan from the heat and allow the chocolate mixture to cool slightly.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and 1 teaspoon of vanilla extract. Use an electric mixer or a whisk to beat the mixture until it is fully blended and smooth.
  • Carefully stir in the cooled chocolate mixture until well combined, ensuring the mixture is homogeneous.
  • In a separate mixing bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed. Gradually incorporate this dry mixture into the chocolate batter, stirring gently until just combined. Do not overmix.
  • Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
  • In another bowl, beat the softened cream cheese with the powdered sugar and 1/2 teaspoon of vanilla extract until the mixture is creamy and smooth with no lumps remaining.
  • Drop spoonfuls of the cream cheese mixture evenly over the brownie batter in the pan, making sure to distribute it well. Next, scatter half of the fresh raspberries on top of the cream cheese layer.
  • Pour the remaining brownie batter over the cream cheese and raspberries, gently spreading it to completely cover the toppings.
  • Top the brownie batter with the remaining raspberries, gently pressing them in. Use a knife or toothpick to swirl the cream cheese layer slightly into the brownie batter for a beautiful marbled effect.
  • Place the baking pan in the preheated oven and bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
  • After baking, allow the brownies to cool in the pan for at least 15 minutes before slicing into squares for serving.

Notes

Serve the brownies warm or at room temperature. For an elegant touch, garnish each square with a few fresh raspberries on top and dust lightly with powdered sugar just before serving to create a lovely finishing touch.
Keyword brownies, cheesecake, dessert, raspberries