Raspberry Swirl Cheesecake Brownies

$To make these delicious Raspberry Swirl Cheesecake Brownies, gather the following ingredients: - 1 cup unsalted butter (2 sticks) - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon fine salt - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/3 cup fresh raspberries (or raspberry puree) - Extra raspberries for garnish For a special touch, consider these optional garnishes: - Extra fresh raspberries on top - A light dusting of powdered sugar - Mint leaves for color You can easily swap some ingredients if needed: - Use coconut oil instead of butter for a dairy-free option. - Substitute maple syrup for granulated sugar for a healthier twist. - Replace cream cheese with silken tofu for a vegan choice. - Use almond flour instead of all-purpose flour for a gluten-free version. These adjustments help you tailor the recipe to your taste and dietary needs, making it even more enjoyable. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the brownies bake evenly. Next, grab a 9x13 inch baking pan. Grease it lightly with butter or line it with parchment paper. This step makes it easy to lift the brownies out later. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once the butter is melted, take it off the heat. Mix in 2 cups of granulated sugar until it is smooth. Now, add 4 large eggs one at a time. Beat well after each egg. Pour in 1 teaspoon of pure vanilla extract and stir well. In another bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1/2 teaspoon of fine salt. Gently fold this dry mix into your wet mix. Be careful not to overmix. This keeps your brownies soft and fudgy. In a mixing bowl, beat 8 oz of softened cream cheese until it is smooth. Gradually add 1/2 cup of powdered sugar, mixing until it is fully combined. Now, fold in 1/3 cup of fresh raspberries or raspberry puree. Swirl them gently, but don’t mix completely. You want to see those beautiful raspberry pieces. Pour two-thirds of the brownie batter into the pan. Spread it evenly using a spatula. Next, dollop the cheesecake mixture over the brownie layer. Use a butter knife or skewer to swirl the cheesecake into the brownies. This creates a lovely marbled look. Pour the rest of the brownie batter on top of the cheesecake layer. Spread it evenly as well. You can add more swirls on top if you like. Now, bake in the oven for about 30-35 minutes. The edges should set, and a toothpick should come out with a few moist crumbs. Let the brownies cool completely in the pan. If you used parchment paper, lift them out to cut into squares. Enjoy your delicious raspberry swirl cheesecake brownies! To get the best brownie texture, use fresh ingredients. This includes eggs, butter, and cocoa. Make sure your butter is at room temperature. It helps the sugar blend well. Mix the wet and dry ingredients gently. Overmixing can make them tough. For fudgy brownies, use less flour. This gives a rich, gooey center. For cake-like brownies, add a bit more flour. Swirling the cheesecake and brownie layers can be fun! Use a butter knife or skewer for this. Start at one corner and gently drag it through. Make figure-eight motions for lovely designs. Don't mix too much; you want to see the swirls. For a more vibrant look, use raspberry puree. It creates a striking contrast with the chocolate. One common mistake is baking too long. Check your brownies at 30 minutes. They should look set on the edges and soft in the middle. Another mistake is using cold cream cheese. It won’t mix smoothly. Always soften it first. Lastly, don’t skip the cooling step. Cutting them too soon can make a mess. Let them cool completely for clean squares. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing; this helps achieve a smooth cheesecake layer without lumps. Don’t Overmix the Batter: When combining the dry ingredients with the wet, mix just until incorporated to keep the brownies fudgy and soft. Check for Doneness: Use a toothpick to check the center; a few moist crumbs should cling to it, indicating the brownies are perfectly baked. Garnish with Fresh Raspberries: Adding fresh raspberries on top not only enhances the presentation but also boosts the flavor, making each bite a delightful experience. {{image_4}} You can change the fruit in the cheesecake layer. Try strawberries, blueberries, or blackberries. Each fruit gives a unique taste and color. If you use puree, it mixes well and makes a smooth swirl. Fresh fruit adds texture and more fun to each bite. Just mash the fruit or blend it for a smoother mix. If you need gluten-free brownies, swap out the all-purpose flour. Use a gluten-free flour blend instead. This works well and keeps the taste great. Just check that your cocoa powder is also gluten-free, as some brands may add fillers. These swaps let everyone enjoy this tasty treat without worry. For a crunch, you can add nuts like walnuts or pecans. Chop them into small pieces and fold them into the brownie batter. This gives a nice contrast to the creamy cheesecake. You can also mix in chocolate chips for extra sweetness. Dark, milk, or white chocolate chips work well. Both options make these brownies even more delicious! To keep your Raspberry Swirl Cheesecake Brownies fresh, store them in an airtight container. Place a piece of parchment paper between layers to stop sticking. You can keep them at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for about a week. The chill can even enhance their rich flavor. If you want to save your brownies for later, freezing is a great option. First, let the brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. For extra protection, place the wrapped brownies in a freezer bag. They can stay frozen for up to 3 months. When you’re ready to eat, simply thaw them in the fridge overnight. When you want to enjoy your brownies warm, preheat your oven to 350°F. Place the brownies on a baking sheet. Heat them for about 10 minutes. This warms them through without drying them out. You can also microwave a brownie for about 15-20 seconds. Just be careful, as it can get hot quickly. Enjoy the gooey goodness! Yes, you can use frozen raspberries! They work well in the cheesecake swirl. Just thaw them first and drain any extra liquid. This will help keep your brownies from getting soggy. Frozen berries can have a great flavor, too! Check the edges of the brownies. They should look set and firm. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. Don't worry if it’s not completely clean; a little gooey is good for brownies! Absolutely! You can make these brownies a day ahead. Just let them cool completely. Then, cover them and store at room temperature. They will taste great the next day. To cut brownies neatly, use a sharp knife. Run the knife under hot water for a few seconds. Wipe it dry and make your cuts. This helps the knife glide through the brownies. It gives you perfect squares every time! In this blog post, we covered how to make delicious cheesecake brownies. You learned about the key ingredients, prep steps, and baking tips. I shared ways to customize your brownies and how to store them properly. Remember, practice makes perfect. With these steps, you can create beautiful and tasty brownies that impress. Feel free to experiment with flavors and enjoy the process. Happy baking!$

Raspberry Swirl Cheesecake Brownies

Delicious brownies swirled with a creamy raspberry cheesecake layer.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine American

Servings 24

Calories 200 kcal

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
0.5 teaspoon fine salt
8 oz cream cheese
0.5 cup powdered sugar
0.33 cup fresh raspberries
to taste extra raspberries for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for simple removal of the brownies later.
In a medium saucepan, melt the unsalted butter over low heat. Once fully melted, remove it from the heat and mix in the granulated sugar until the mixture is smooth and well combined.
Add the eggs one by one to the butter-sugar mixture, beating well after each addition. Pour in the vanilla extract and stir until fully incorporated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and fine salt. Gradually incorporate this dry mixture into the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing for the best texture.
Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly across the bottom using a spatula.
In a mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add the powdered sugar, mixing until thoroughly combined. Gently fold in the fresh raspberries or raspberry puree, creating swirls while being careful not to fully blend them.
Dollop the cheesecake mixture over the brownie layer, distributing it evenly. With a butter knife or skewer, swirl through the cheesecake and brownie layers to create a marbled effect.
Carefully pour the remaining brownie batter on top of the cheesecake layer and spread it evenly. You can create additional swirls with the knife for an attractive pattern on the surface.
Bake in the preheated oven for approximately 30-35 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
Once baked, allow the brownies to cool completely in the pan on a wire rack. If you used parchment paper, you can lift the brownies out for easier cutting into squares.

Notes

For an elegant touch, garnish with extra fresh raspberries and a sprinkle of powdered sugar.

Keyword brownies, cheesecake, dessert, raspberry