Go Back
- 1 cup unsalted butter (2 sticks) - 8 ounces dark chocolate (chopped) - 1 1/4 cups granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 cup all-purpose flour - 1/2 teaspoon salt - 1 cup fresh raspberries The main ingredients create the rich brownie base. The butter and dark chocolate mix to give moisture and depth. The sugar adds sweetness, while eggs help with texture. Flour provides structure, and salt enhances flavor. The fresh raspberries add a burst of tartness, making each bite special. - 8 ounces cream cheese (softened) - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 large egg These ingredients create the creamy cheesecake layer. The softened cream cheese blends well with sugar and vanilla. The egg binds everything together for a smooth texture. This layer contrasts beautifully with the dense brownie base. - Powdered sugar for dusting - Extra fresh raspberries for garnish Adding toppings can elevate your dessert. A light dusting of powdered sugar adds a sweet finish. Extra raspberries on top bring freshness and a pop of color. These small touches make your brownies look and taste even better. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Line the pan with parchment paper. Leave some paper hanging over the edges. This helps you lift the brownies out later. In a medium saucepan, add 1 cup of unsalted butter and 8 ounces of chopped dark chocolate. Melt them together over low heat. Stir constantly until the mixture is smooth. Once melted, remove it from heat and let it cool slightly. Stir in 1 1/4 cups of granulated sugar and 1 teaspoon of vanilla extract. Mix well until combined. Then, add 4 large eggs, one at a time. Beat well after each egg until fully mixed. Next, sift in 1 cup of all-purpose flour and 1/2 teaspoon of salt. Fold gently until just combined. Be careful not to overmix. Pour half of the brownie batter into the prepared pan. Smooth it out evenly. Sprinkle 1 cup of fresh raspberries on top. In another bowl, beat 8 ounces of softened cream cheese with 1/4 cup of sugar, 1 teaspoon of vanilla, and 1 egg. Mix until creamy and smooth. Drop spoonfuls of this cheesecake mix over the brownie batter. Use a knife or skewer to swirl it into the batter. Then, pour the remaining brownie batter on top and smooth it out. Bake the brownies in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. Once baked, allow the brownies to cool in the pan for about 15 minutes. Lift them out using the parchment paper and let them cool completely on a wire rack before cutting into squares. To get that rich, fudgy texture, use high-quality dark chocolate. Melt the butter and chocolate slowly. Stir constantly until smooth. After mixing in the sugar, let it cool. This step helps keep the brownies soft. When adding eggs, beat them in one at a time. This helps create a nice airy structure. Lastly, fold in the flour gently. Do not overmix, or the brownies will be tough. Swirling the cheesecake layer into the brownie batter adds a lovely look. Start by spooning dollops of the cheesecake mixture over the brownie base. Use a knife or skewer to swirl gently. Make sure to not mix too much. You want to see both the cheesecake and brownie layers. This creates beautiful marbled patterns and enhances flavor. Baking evenly is key for great brownies. Always preheat your oven to 350°F (175°C). Lining your pan with parchment paper helps with easy removal. Bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs, it’s ready. Let them cool in the pan for about 15 minutes before lifting them out. This helps them set properly. Pro Tips Use Quality Chocolate: Choosing a high-quality dark chocolate will enhance the flavor of your brownies significantly. Look for chocolate with at least 70% cocoa content for a richer taste. Don't Overmix: When combining the flour and wet ingredients, mix until just combined. Overmixing can lead to dense brownies instead of the desired fudgy texture. Swirling Technique: For a beautiful marbled effect, use a knife or skewer to gently swirl the cheesecake layer into the brownie batter without completely blending them. Cool Completely: Allow the brownies to cool completely on a wire rack before cutting. This helps them set properly and makes for cleaner slices. {{image_2}} If you want to change the chocolate in your brownies, try using cocoa powder. Use 3/4 cup of cocoa powder instead of dark chocolate. Mix it with 1/2 cup of melted unsalted butter. This swap gives a rich chocolate flavor. You can also try using white chocolate for a sweeter taste. Just make sure to adjust the sugar in your recipe to keep it balanced. Raspberries are great, but other fruits work well too. You can use strawberries for a sweeter bite. Blueberries add a nice pop of color and flavor. For a tropical twist, consider using diced mango. Make sure any fruit you use is fresh and ripe for the best taste. To make these brownies gluten-free, swap the all-purpose flour for almond flour or a gluten-free blend. This change keeps the texture soft and moist. Just check that your other ingredients, like baking powder, are also gluten-free. Enjoy delicious brownies without worry! Store your raspberry cheesecake brownies in an airtight container. This keeps them fresh. Place parchment paper between layers to avoid sticking. They can stay at room temperature for up to three days. For longer storage, refrigerate them. They last about a week in the fridge. To freeze your brownies, first, cut them into squares. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When ready to enjoy, thaw them in the fridge overnight. Reheat your brownies in the microwave for about 10-15 seconds. This warms them up without drying them out. You can also place them in the oven at 350°F (175°C) for about 5-10 minutes. This restores their soft texture. Enjoy them warm for a delicious treat! Yes, you can use frozen raspberries in this recipe. Frozen raspberries work well and save time. Just make sure to thaw and drain them before adding. This keeps the batter from getting too wet. The taste is still great, and you can enjoy these brownies any time. To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, they need more time. Usually, it takes about 30-35 minutes in the oven. Yes, you can make these brownies ahead of time. They taste great even after a day or two. Just store them in an airtight container at room temperature. For the best taste, eat them within three days. You can also freeze them for up to three months. To cut brownies neatly, use a sharp knife. First, cool them completely. You can dip the knife in hot water and wipe it dry before cutting. This helps make clean cuts. If you want perfect squares, score the brownies before cutting all the way through. You learned about the key ingredients for brownies and the cheesecake layer. We covered how to prep, mix, and bake these treats. I shared tips for texture and swirling, plus fun variations and storage methods. These brownies can delight any crowd. With the right steps, anyone can make them. Enjoy your baking journey and make delicious memories!

Raspberry Cheesecake Brownies

Deliciously rich brownies swirled with a creamy cheesecake layer and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
  

  • 1 cup unsalted butter
  • 8 ounces dark chocolate
  • 1.25 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries
  • 8 ounces cream cheese
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a medium saucepan, melt the butter and chopped dark chocolate together over low heat, stirring constantly until smooth. Remove from heat and allow to cool slightly.
  • Stir in 1 1/4 cups of granulated sugar and 1 teaspoon of vanilla extract into the chocolate mixture, mixing well.
  • Add the eggs, one at a time, beating well after each addition until fully incorporated.
  • Sift the flour and salt into the mixture, folding gently until just combined. Be careful not to overmix.
  • Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Sprinkle the fresh raspberries on top.
  • In a separate bowl, beat together the softened cream cheese, 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 1 egg until creamy and smooth.
  • Drop spoonfuls of the cheesecake mixture over the brownie batter and use a knife or skewer to swirl it into the batter. Top with the remaining brownie batter, smoothing it over the cheesecake layer.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
  • Allow the brownies to cool in the pan for about 15 minutes before lifting them out with the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Notes

Serve on a decorative plate, dusted with powdered sugar, and garnish with additional raspberries on top for a fresh touch.
Keyword brownies, cheesecake, raspberries