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Raspberry Cheesecake Brownies

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Bakery-style brownies with a fudgy chocolate base, creamy cheesecake layer, and a bright raspberry swirl. Rich, indulgent, and perfectly balanced with tangy fruit.

Ingredients

  • 170 g butter
  • 170 g dark chocolate
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 225 g cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. Melt the butter and dark chocolate together until smooth.
  3. Stir in granulated sugar and brown sugar until combined.
  4. Add eggs and vanilla extract, mixing until glossy.
  5. Gently fold in flour, cocoa powder, and salt to form the brownie batter.
  6. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
  7. In another bowl, gently mash raspberries with sugar and lemon juice.
  8. Spread brownie batter evenly into the prepared pan.
  9. Spoon the cheesecake mixture over the brownie layer.
  10. Dot the top with raspberry mixture and gently swirl with a knife.
  11. Bake for 35–40 minutes, until edges are set and the center is slightly soft.
  12. Cool completely before slicing into brownies.

Notes

  • Let brownies cool fully for clean slices.
  • Frozen raspberries can be used if thawed and drained.
  • Store chilled due to the cheesecake layer.

Nutrition

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