Why Make This Recipe
Decadent Raspberry Cheesecake Brownies are a perfect treat for anyone who loves the combination of rich chocolate and tangy raspberries. These brownies are not only impressive in taste but also easy to make. They are great for gatherings, family dinners, or simply a delightful indulgence after a long day. The layers of gooey brownie and creamy cheesecake, topped with sweet raspberries, create a dessert that you can’t resist.
How to Make Decadent Raspberry Cheesecake Brownies
Ingredients
- 1 cup Salted Butter (or unsalted)
- 1 cup Light Brown Sugar (for moisture and flavor)
- 1 cup Granulated Sugar (to sweeten)
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 3/4 cup Cocoa Powder (for deep chocolate flavor)
- 3 large Eggs (to bind ingredients)
- 1 teaspoon Vanilla Extract (for flavor)
- 1/4 teaspoon Salt (to enhance flavors)
- 1 cup All-Purpose Flour (for structure)
- 8 oz Cream Cheese (full-fat for best texture)
- 1/2 cup Powdered Sugar (for sweetness)
- 1 teaspoon Vanilla Extract (for flavor)
- 2 cups Frozen Raspberries (thawed and strained)
- 2 tablespoons Cornstarch (for thickening)
- 1 tablespoon Lemon Juice (to brighten flavor)
Directions
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Preparation: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
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Brownie Batter: In a large bowl, melt the butter. Mix in the light brown sugar and granulated sugar until combined. Add the vegetable oil, cocoa powder, eggs, vanilla extract, and salt. Stir well, then fold in the all-purpose flour until just combined.
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Cheesecake Mixture: In another bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and mix well. Fold in the strained raspberries, cornstarch, and lemon juice gently.
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Assembly: Pour half of the brownie batter into the prepared pan. Spread it evenly. Next, add the cheesecake mixture on top and gently swirl it with a knife. Finally, pour the remaining brownie batter over the cheesecake layer.
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Baking: Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely before cutting.
How to Serve Decadent Raspberry Cheesecake Brownies
Serve these brownies warm or cold. You can enjoy them plain or with a scoop of vanilla ice cream. A dusting of powdered sugar on top can also add a nice touch.
How to Store Decadent Raspberry Cheesecake Brownies
Store any leftover brownies in an airtight container in the refrigerator. They will stay fresh for up to five days. You can also freeze them for longer storage, up to three months. Just make sure to wrap them well in plastic wrap and aluminum foil.
Tips to Make Decadent Raspberry Cheesecake Brownies
- Make sure your ingredients are at room temperature for easier mixing.
- Do not overmix the brownie batter; just mix until combined to keep them fudgy.
- When swirling the cheesecake layer, use a gentle motion to create nice patterns without mixing too much.
- If you prefer, you can use fresh raspberries instead of frozen, but make sure to reduce the moisture in your recipe.
Variation
Feel free to experiment with different berries! Strawberries or blueberries can be used instead of raspberries for a different flavor. You can also add nuts like walnuts or almonds to the brownie layer for added texture.
FAQs
Can I use a different kind of sugar?
Yes, you can substitute the granulated sugar with a sweetener like coconut sugar, but it may change the flavor a bit.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend instead of regular flour to make these brownies gluten-free.
How do I know when the brownies are done?
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Avoid baking them too long to keep them fudgy.
Decadent Raspberry Cheesecake Brownies
Rich chocolate brownies layered with creamy cheesecake and tangy raspberries, perfect for any occasion.
- Total Time: 50 minutes
- Yield: 16 servings 1x
Ingredients
- 1 cup Salted Butter (or unsalted)
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 3/4 cup Cocoa Powder
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour
- 8 oz Cream Cheese
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Frozen Raspberries (thawed and strained)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, melt the butter. Mix in the light brown sugar and granulated sugar until combined. Add the vegetable oil, cocoa powder, eggs, vanilla extract, and salt. Stir well, then fold in the all-purpose flour until just combined.
- In another bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and mix well. Fold in the strained raspberries, cornstarch, and lemon juice gently.
- Pour half of the brownie batter into the prepared pan and spread it evenly. Add the cheesecake mixture on top and gently swirl it with a knife. Pour the remaining brownie batter over the cheesecake layer.
- Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely before cutting.
Notes
Serve warm or cold, optionally topped with vanilla ice cream and a dusting of powdered sugar. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg