Raspberry Cheesecake Brownies
These Raspberry Cheesecake Brownies are going to take make your head spin! Deliciously moist and fudgy brownies combined with the perfect raspberry cheesecake mixture. You won’t want regular brownies again!
Servings: 9
Ingredients
Brownie Ingredients
- 1 cup (200g) granulated sugar
- 1/3 cup (40g) unsweetened cocoa powder, sifted
- 1/2 cup (64g) all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/2 cup (113g) butter, melted then cooled
- 2 eggs, room temperature
- 1 tsp. vanilla
Cheesecake Ingredients
- 4 ounces (113g) cream cheese
- 1/3 cups (77g) sour cream
- 1 egg
- 1/8 cup (25g) granulated sugar
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1/2 cup raspberries, mashed
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F.
- Melt butter and set aside to cool slightly.
- In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.
- Spread batter in a prepared 8-inch square pan, set aside.
- In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
- Add in the sugar, flour, and vanilla and stir to combine, set aside.
- In a medium bowl combine raspberry jam and freshly crushed raspberries.
- On the brownie mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
- Glide a knife a few times through the layers to create a swirl effect.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).
- Allow brownies to cool to room temperature and then refrigerate for 2-3 hours.