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Fudgy Raspberry Cheesecake Swirl Brownies

Two stacked, rich chocolate raspberry cheesecake brownies showing swirls of cream cheese and bright red fruit on a white plate.
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Create rich, fudgy brownies topped with a creamy, tangy raspberry cheesecake swirl. This recipe delivers decadent chocolate bars with a bright fruit contrast.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)
  • 1/2 cup raspberry preserves or jam
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Prepare the Brownie Batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined. Whisk in the 4 eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
  4. Spread about two-thirds of the brownie batter evenly into the prepared pan.
  5. Prepare the Cheesecake Layer: In a medium bowl, beat the softened cream cheese and 1/2 cup of sugar with an electric mixer until smooth. Beat in the remaining egg and 1 teaspoon of vanilla extract until just combined. Stir in the lemon juice.
  6. Dollop spoonfuls of the cheesecake mixture over the brownie batter in the pan.
  7. Warm the raspberry preserves slightly in the microwave (about 15 seconds) to make them easier to drizzle. Drop spoonfuls of the warm preserves over the cheesecake layer.
  8. Take a knife or a skewer and gently swirl the cheesecake and raspberry layers into the brownie batter to create a marbled effect. Do not over-swirl.
  9. Carefully spread the remaining one-third of the brownie batter over the top of the swirled layers. Use a knife to gently swirl this top layer slightly into the cheesecake mixture beneath, creating a nice top texture.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter. The cheesecake layer should be mostly set.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Chill for at least 2 hours before cutting into neat squares for the best texture and clean slices.

Notes

  • For cleaner cuts, chill the brownies thoroughly, preferably overnight, before slicing. Use a long, sharp knife, wiping the blade clean between each cut.
  • If you prefer a more intense raspberry flavor, gently fold 1/4 cup of fresh or frozen raspberries into the cheesecake batter before layering.
  • If you want an extra fudgy texture, slightly reduce the baking time by 3-5 minutes.

Nutrition

Find it online: https://blissbatter.com/raspberry-cheesecake-brownies/