Ingredients
Scale
- 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