Description
Raspberry cheesecake brownies merge rich chocolate decadence with tangy cream cheese and sweet raspberries. Luxurious layers of fudgy brownie base, creamy cheesecake swirl, and fresh raspberry dots create an irresistible dessert you cannot resist.
Ingredients
Scale
Main Ingredients:
Raspberries and Fruits:
- 1 (12 ounces / 340 grams) bag frozen raspberries, thawed, divided
- 1 tablespoon lemon juice
Sugars:
- 0.5 cup + 2 tablespoons (4.5 ounces / 127 grams) granulated sugar
- 0.5 cup (5 ounces / 142 grams) light brown sugar, packed
- 1.5 cups (8 ounces / 227 grams) powdered sugar
Dairy and Eggs:
- 4 large eggs
- 2 cups (16 ounces / 454 grams) cream cheese, softened
Baking and Chocolate Components:
- 1 cup (3.6 ounces / 102 grams) cocoa powder
- 1 cup + 2 tablespoons (5.5 ounces / 156 grams) all-purpose flour
Supplementary Ingredients:
Fats and Oils:
- 0.5 cup (4 ounces / 113 grams) salted butter, melted
- 0.5 cup (3.8 ounces / 108 grams) vegetable oil
Thickeners and Flavoring:
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
- Prepare the raspberry mixture by thawing the berries and extracting their juice through a fine sieve, ensuring maximum pulp extraction.
- Create a syrupy consistency by combining raspberry juice, lemon juice, cornstarch, and sugar in a saucepan, bringing to a boil while stirring continuously.
- Incorporate whole and strained raspberries into the syrup, simmering for one minute, then transfer to a bowl and refrigerate until thoroughly chilled.
- Craft the brownie base by whisking melted butter with brown and granulated sugars until smooth and integrated.
- Blend vegetable oil, powdered sugar, and cocoa powder into the sugar mixture, eliminating any potential lumps.
- Introduce eggs, vanilla extract, and salt to the brownie mixture, gently folding in flour until just combined.
- Prepare the cheesecake layer by whipping cream cheese until silky and uniform in texture.
- Enhance the cream cheese with granulated sugar and vanilla extract, mixing until well incorporated.
- Preheat the oven to 350°F and line a 10×10 inch pan with parchment paper, lightly coating with cooking spray.
- Spread the brownie batter evenly across the prepared pan.
- Delicately distribute cream cheese mixture over the brownie foundation.
- Generously spoon raspberry filling across the cream cheese layer.
- Create artistic swirls by carefully dragging a knife through the layers, avoiding excessive mixing.
- Bake for 40-45 minutes, watching for set edges and a subtle center jiggle.
- Allow the dessert to cool completely before slicing and serving.
Notes
- Precise raspberry preparation matters: strain half the berries to remove seeds while keeping the pulp, ensuring a smooth and concentrated fruit flavor.
- Cornstarch is crucial for thickening the raspberry filling, preventing a runny texture and creating a perfect jammy consistency.
- Mixing sugars thoroughly helps dissolve them completely, resulting in a smoother, more integrated brownie base with better texture.
- Avoid overmixing when adding flour to the brownie batter to prevent tough brownies; stop stirring as soon as ingredients are just combined.
- Create beautiful swirls by gently dragging a knife through cream cheese and raspberry layers, being careful not to overmix and muddy the design.
- Cooling the brownies completely before cutting ensures clean slices and allows flavors to settle and intensify.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 367
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 88 mg