Raspberry Cheesecake Brownies
 
Prep time
Cook time
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Decadent dark chocolate brownies topped with a raspberry swirl cheesecake are a match made in heaven.
Author:
Recipe type: Dessert/Brownies
Serves: 20
Ingredients
  • Brownie Layer:
  • 8 ounces 60-70% dark chocolate, chopped
  • ¾ cup unsalted butter, cubed
  • 3 eggs
  • 1¼ packed light brown sugar
  • 1 tsp vanilla extract
  • 1¼ cup all-purpose flour
  • 1 tbsp cocoa powder
  • pinch of salt
  • Cheesecake Layer:
  • 12 oz full-fat block cream cheese (1½ blocks)
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup sour cream
  • 1 cup (175g) fresh raspberries
Instructions
  1. Preheat the oven to 350 degrees.
  2. Prepare a 9x13 glass baking dish sprayed with cooking spray or lined with parchment paper. Set aside.
  3. In a small mixing bowl, mash the raspberries into a puree with a fork and set aside.
  4. Make the brownie layer by melting the dark chocolate and butter in a double boiler with the water barely simmering. Stir until smooth, and then remove from heat and let the mixture cool for 3-4 minutes.
  5. In a stand mixer or with a hand mixer, whisk the eggs and light brown sugar on medium speed for about 2 minutes until well aerated. Add the melted chocolate mixture and vanilla extract. Mix until just combined.
  6. Next, in a medium-sized mixing bowl, whisk together the flour, cocoa powder, and salt. Add the flour mixture to the wet mixture and mix until combined.
  7. Pour and spread the batter evenly into the prepared 9x13 baking dish. Bake at 350 degrees for 20 minutes until slightly risen and set.
  8. Meanwhile, make the cheesecake layer. In a medium-sized mixing bowl with a hand mixer, beat together the cream cheese and sugar until smooth. Add the vanilla extract and eggs, and mix until thoroughly combined. Add the sour cream and mix again until smooth.
  9. When the brownie layer is done baking, let it cool for 3 minutes, and then evenly pour the cheesecake mixture over the top.
  10. Next, randomly spoon the raspberry puree over the cheesecake layer, and then using a wooden skewer swirl the puree through the cheesecake.
  11. Return the baking dish to the oven for another 22-25 minutes until the cheesecake sets. Let the brownies cool to room temperature, and then place them in the refrigerator for at least 1 hour before cutting.
  12. Store leftover brownies covered in the refrigerator.
  13. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/raspberry-cheesecake-brownies/