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Raspberry Swirl Cheesecake Brownies

Raspberry Swirl Cheesecake Brownies - featured image
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These Raspberry Swirl Cheesecake Brownies combine a fudgy chocolate base with creamy cheesecake and tangy raspberry swirls for a decadent, crowd-pleasing dessert. Easy to make and perfect for any occasion, they offer rich flavor and a beautiful marbled appearance.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 8 ounces (226g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup (90g) raspberry preserves or jam (seedless if preferred)
  • 1/2 cup (70g) fresh raspberries, lightly mashed (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla extract; whisk until combined.
  3. Sift in cocoa powder, flour, salt, and espresso powder (if using). Stir until just combined; do not overmix.
  4. Pour brownie batter into prepared pan and smooth out with a spatula.
  5. In a separate bowl, beat cream cheese until creamy and lump-free. Add sugar, egg yolk, and vanilla; beat until thick and smooth.
  6. Dollop cheesecake mixture over brownie base in large spoonfuls. Spoon raspberry preserves and scatter mashed raspberries on top.
  7. Use a toothpick or knife to gently swirl together the cheesecake and raspberry layers for a marbled look.
  8. Bake for 35-40 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let brownies cool in the pan for at least 1 hour. Chill in the fridge for another hour for cleaner slices.
  10. Lift brownies out using parchment overhang. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

For gluten-free brownies, substitute almond flour for all-purpose flour. Use plant-based cream cheese and coconut oil for dairy-free adaptation. Chill brownies before slicing for clean edges. Swirl gently for a marbled look. Brownies can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: brownies, cheesecake brownies, raspberry swirl, fudgy brownies, easy dessert, chocolate, marbled brownies, potluck, baking, raspberry dessert

Find it online: https://norasfoods.com/raspberry-swirl-cheesecake-brownies-recipe-easy-fudgy-dessert/