why make this recipe
Raspberry Cheesecake Brownies are a delightful dessert that combines two favorites: fudgy brownies and creamy cheesecake. This dessert is perfect for any occasion, whether it’s a family gathering, a party, or just a sweet treat for yourself. The tartness of the raspberries adds a beautiful contrast to the richness of the brownies and cream cheese, making each bite a heavenly experience. Plus, they are easy to make and sure to impress your friends and family.
how to make Raspberry Cheesecake Brownies
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a saucepan over low heat, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla.
- Beat in flour, cocoa, and salt until combined.
- Pour half of the brownie batter into the prepared pan.
- In a bowl, beat together cream cheese and powdered sugar until smooth. Swirl in raspberries gently.
- Spoon the cheesecake mixture over the brownie batter and then add the remaining brownie batter on top.
- Use a knife to swirl the batters together lightly.
- Bake for 30-35 minutes, or until the edges are set and a toothpick comes out mostly clean from the center.
- Allow to cool before cutting into squares and serving.
how to serve Raspberry Cheesecake Brownies
Serve the Raspberry Cheesecake Brownies chilled or at room temperature. They can be cut into squares and served as is, or you can add a scoop of vanilla ice cream or a dollop of whipped cream on top. A few extra raspberries can also brighten up the plate.
how to store Raspberry Cheesecake Brownies
To store leftovers, keep them in an airtight container in the refrigerator. They will stay fresh for about 3 to 5 days. You can also freeze the brownies by wrapping them tightly in plastic wrap and then placing them in a freezer bag. They can be frozen for up to three months.
tips to make Raspberry Cheesecake Brownies
- Make sure the ingredients are at room temperature for the best mixing results.
- Do not overmix the brownie batter to keep it rich and fudgy.
- Use fresh raspberries for the best flavor, but you can also use frozen raspberries if fresh ones are not available. Just make sure to thaw and drain the liquid before using.
variation
You can try swapping in different fruits, like strawberries or blueberries, if you want to create a different flavor. Additionally, adding chocolate chips to the brownie layer can enhance the chocolate flavor as well.
FAQs
Can I use other nuts in the recipe?
Yes, you can fold in some chopped nuts like walnuts or pecans into the brownie mixture for added texture.
How do I know when the brownies are done baking?
The brownies are done when the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs.
Can I make these brownies ahead of time?
Yes, these brownies can be baked a day ahead. Just store them in the refrigerator and let them come to room temperature before serving.
Raspberry Cheesecake Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake Layer
- 8 ounces cream cheese Softened
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries Gently swirled in
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a saucepan over low heat, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla.
- Beat in flour, cocoa, and salt until combined.
- Pour half of the brownie batter into the prepared pan.
- In a bowl, beat together cream cheese and powdered sugar until smooth. Swirl in raspberries gently.
- Spoon the cheesecake mixture over the brownie batter and then add the remaining brownie batter on top.
- Use a knife to swirl the batters together lightly.
Baking
- Bake for 30-35 minutes, or until the edges are set and a toothpick comes out mostly clean from the center.
- Allow to cool before cutting into squares and serving.