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Indulge in the decadent combination of rich chocolate brownies and creamy raspberry cheesecake with this delightful raspberry cheesecake brownies recipe. These fudgy brownies are swirled with a luscious raspberry cheesecake batter, creating a beautiful marbled effect!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Marbled Cheesecake Raspberry Brownies
The tangy sweetness of the raspberries complements the rich chocolate perfectly. With a crunchy top and a moist and gooey center, these brownies are a heavenly treat for chocolate and cheesecake lovers alike. Whether enjoyed as a dessert or a special treat, these raspberry cheesecake brownies are sure to impress.
How to Make Raspberry Cheesecake Brownies
To make this recipe, you will need the following ingredients:
Brownie Batter:
- Melted Butter: Provides richness and moisture to the brownies, contributing to their fudgy texture.
- Vanilla Extract: Adds a pleasant aroma and enhances the overall flavor of the brownies.
- Granulated Sugar: Sweetens the brownies and helps create a tender texture.
- Brown Sugar: Adds moisture and contributes to the softness and chewiness of the brownies.
- Eggs: Act as a binding agent and help create structure in the brownies.
- Cocoa Powder: Provides a rich chocolate flavor and dark color to the brownies.
- Flour: Gives structure and stability to the brownies.
- Salt: Balances the sweetness and enhances the overall flavor.
- Chocolate Chips or Chunks: Add bursts of chocolatey goodness and melt into pockets of gooey deliciousness throughout the brownies.
Raspberry Swirl:
- Raspberries: Bring a tangy and sweet flavor to the brownies, adding a burst of fruity freshness.
- Granulated Sugar: Enhances the sweetness of the raspberries and helps them break down and release their juices.
Cheesecake Swirl:
- Cream Cheese: Creates a creamy and tangy layer in the brownies, adding richness and a smooth texture.
- Granulated Sugar: Sweetens the cheesecake swirl and helps achieve a balanced sweetness.
- Vanilla Extract: Adds a hint of flavor to the cheesecake swirl, enhancing its overall taste.
- Egg: Helps bind the cheesecake swirl ingredients together and adds structure.
Once you’ve gathered your ingredients, you will use the following process:
- For the brownie batter:
- Preheat the oven to 350° F and prepare a 7×10 baking dish with parchment paper.
In a large mixing bowl, combine the melted butter, eggs, and vanilla extract. Whisk until combined. Add the white and brown sugar to the mixture, whisk until well combined. Add the flour, cocoa powder, and salt. Mix until completely combined.
Fold in the chocolate chunks. Reserve 1?2 cup of brownie batter. Pour the remaining batter into the prepared baking dish and spread evenly across the bottom. Set aside. - For the raspberry swirl: In a blender or food processor, puree the raspberries and sugar. Set aside.
- For the cheesecake swirl: Beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the egg, and mix until combined.
- To assemble: Spread the cheesecake mixture over the brownie batter. Drizzle the raspberry mixture over the cheesecake and add dollops of brownie batter. Use a toothpick or knife to swirl the batter and create a marbled pattern.
- Bake: Bake for 35-40 minutes or until a toothpick comes out clean and the cheesecake is firm.
- Cool: Let cool and refrigerate for at least 2 hours before slicing and serving.
Tips and Tricks for Perfect Raspberry Cheesecake Brownies
Use Good-Quality Ingredients: Choose high-quality chocolate, fresh raspberries, and good-quality cream cheese for the best flavor and texture.
Soften Cream Cheese Properly: Make sure the cream cheese is softened to room temperature before using it in the cheesecake swirl. This will ensure a smooth and creamy texture when mixing.
Prepare Raspberry Puree: To create a smooth raspberry swirl, puree the raspberries with sugar in a blender or food processor until you have a smooth consistency. Strain the puree to remove any seeds before using it in the recipe.
Marble the Batter: After pouring the brownie batter into the baking pan, dollop spoonfuls of the raspberry puree and cheesecake swirl over the top. Use a butter knife or toothpick to gently swirl the layers together, creating a marbled effect.
Don’t Overmix the Batter: When combining the brownie batter ingredients, mix until just combined. Overmixing can result in a tougher texture.
Use Proper Baking Techniques: Preheat the oven and bake the brownies at the recommended temperature and time stated in the recipe. Avoid opening the oven door too frequently during baking, as it can cause fluctuations in temperature and affect the final texture of the brownies.
Cool Completely Before Cutting: Allow the raspberry cheesecake brownies to cool completely in the pan before cutting into squares. This will ensure clean and neat slices.
Store Properly: Store the brownies in an airtight container at room temperature or in the refrigerator, depending on your preference. They can be enjoyed for several days, and the flavors may even improve over time.
FAQs
Yes, you can use frozen raspberries in the raspberry swirl. Thaw them before pureeing, and strain the puree to remove any excess liquid.
Absolutely! You can experiment with different berries like strawberries, blueberries, or a combination of berries to create different flavor variations.
Yes, you can make raspberry cheesecake brownies ahead of time. Store them in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5-7 days. Bring them to room temperature before serving or warm them up slightly in the oven for a fresh-baked feel.
Yes, these brownies can be frozen for longer storage. Wrap them tightly in plastic wrap and place them in a freezer-safe container or freezer bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before serving.
What to Serve With Raspberry Cheesecake Brownies
Whipped Cream: Serve a dollop of freshly whipped cream on top of each brownie. The light and creamy texture of the whipped cream adds a delightful contrast to the rich and fudgy brownies.
Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the warm or room temperature brownies. The cold and creamy ice cream pairs beautifully with the rich flavors of the chocolate and raspberry.
Fresh Berries: Add a handful of fresh raspberries or other berries as a garnish or side to the brownies. The tartness of the fresh berries complements the sweetness of the brownies and adds a burst of freshness.
Raspberry Sauce: Drizzle a homemade or store-bought raspberry sauce over the brownies for an extra burst of raspberry flavor. The sauce adds a tangy and fruity element that enhances the overall dessert experience.
Mint Leaves: Garnish the serving plate with a few fresh mint leaves. The mint adds a refreshing and aromatic note that pairs well with the chocolate and raspberry flavors.
Hot Beverage: Serve raspberry cheesecake brownies with a warm beverage like Israeli Cardamom Coffee, hot chocolate, or herbal tea. The comforting warmth of the drink enhances the indulgence of the dessert.
Dusting of Powdered Sugar: Before serving, lightly dust the brownies with powdered sugar for an elegant touch. The white powder adds a subtle sweetness and enhances the visual appeal.
Try these other dessert favorites:
Raspberry Cheesecake Brownies Recipe
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Raspberry Cheesecake Brownies
Equipment
Ingredients
Brownies
- 1 cup melted butter
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 3 eggs
- ¾ cup cocoa powder
- 1 cup flour
- 1 teaspoon salt
- 1 cup chocolate chips or chunks
Raspberry Swirl
- 1 ½ cups raspberries
- 1 tablespoon granulated sugar
Cheesecake Swirl
- 12 ounces cream cheese, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- For the brownie batter: Preheat the oven to 350° F and prepare a 9×13 baking dish with parchment paper. In a large mixing bowl, combine the melted butter, eggs, and vanilla extract. Whisk until combined. Add the white and brown sugar to the mixture, whisk until well combined. Add the flour, cocoa powder, and salt. Mix until completely combined. Fold in the chocolate chunks. Reserve 1/2 cup of brownie batter. Pour the remaining batter into the prepared baking dish and spread evenly across the bottom. Set aside.
- For the raspberry swirl: In a blender or food processor, puree the raspberries and sugar. Set aside.
- For the cheesecake swirl: Beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the egg and mix until combined.
- To assemble: Spread the cheesecake mixture over the brownie batter. Drizzle the raspberry mixture over the cheesecake and add dollops of brownie batter. Use a toothpick or knife to swirl the batter and create a marbled pattern.
- Bake: Bake for 35-40 minutes or until a toothpick comes out clean and the cheesecake is firm.
- Cool: Let cool and refrigerate for at least 2 hours before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
