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Raspberry Cheesecake Brownies: A Decadent Dessert for Beginners

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Calling all chocolate and cheesecake lovers—these Raspberry Cheesecake Brownies are the perfect fusion of rich, fudgy, and fruity flavors! With a gooey brownie base, a smooth cheesecake layer, and a vibrant raspberry swirl, every bite is pure bliss. The tangy berries balance the deep chocolate, creating a bakery-worthy dessert that’s shockingly easy to make. No need to be a pro—just layer, swirl, and bake for a treat that’s as beautiful as it is delicious!

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  • Total Time: 3 hours (including cooling time)
  • Yield: 16 brownies

Ingredients

Scale

For the Raspberry Sauce

  • 1 cup (125g) fresh or frozen raspberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Alternative Options: If raspberries aren’t available, you can substitute strawberries, blueberries, or even a store-bought berry jam (just heat it slightly to thin it out).

For the Cheesecake Topping

  • 8 ounces (225g) cream cheese, room temperature
  • 1/3 cup (66g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1/2 teaspoon vanilla extract

Alternative Options: If you prefer a tangier cheesecake layer, swap half of the cream cheese for Greek yogurt. For a lighter version, use reduced-fat cream cheese.

For the Brownies

  • 1 cup (125g) all-purpose flour (whole wheat or gluten-free flour can be used)
  • 3/4 cup (86g) cocoa powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196g) oil (coconut oil or vegetable oil)
  • 1 1/2 cups (300g) granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs (50g each), room temperature

Alternative Options: If you prefer a butterier taste, substitute half of the oil with melted butter. Brown sugar can be used in place of white sugar for a more caramel-like flavor.

Instructions

1. Prepare the Raspberry Sauce

In a small saucepan over medium heat, combine the raspberries, sugar, and vanilla extract. Let the mixture simmer for 5-8 minutes until it thickens slightly. The sauce should coat the back of a spoon but not be as thick as jam. Strain the sauce through a fine mesh sieve to remove the seeds, then set it aside to cool.

Tip: If the sauce thickens too much, add a teaspoon of water and stir to loosen it up.

2. Make the Cheesecake Layer

In a medium bowl, use an electric hand mixer to beat the cream cheese and sugar until smooth. Gradually increase the speed to high for a creamy texture. Reduce the speed to low and mix in the egg and vanilla extract until fully combined. Set aside.

Tip: Make sure your cream cheese is at room temperature to avoid lumps in the cheesecake mixture.

3. Prepare the Brownie Batter

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  3. In a large bowl, mix the oil, sugar, and vanilla extract until combined.
  4. Add the eggs one at a time, stirring just until blended. Overmixing can create dense brownies.
  5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.

Tip: To test if your brownie batter is ready, make sure there are no streaks of flour. However, it’s okay if a few lumps remain—overmixing can lead to tough brownies.

4. Assemble the Brownies

  1. Pour the brownie batter into the prepared baking pan and smooth the surface with a spatula.
  2. Gently spread the cheesecake mixture over the brownie layer.
  3. Dollop spoonfuls of raspberry sauce on top, then use a skewer or knife to create a swirling pattern. Don’t overdo it—just a few swirls will give the best visual effect.

Tip: For more distinct swirls, drop the raspberry sauce in different areas instead of spreading it evenly across the surface.

5. Bake and Cool

  1. Bake for 30-35 minutes. The brownies should be slightly jiggly in the center when removed from the oven. If only the very center wobbles, they need a few more minutes.
  2. Let the brownies cool in the pan for 20 minutes before transferring them to a wire rack.
  3. Once completely cool, refrigerate for at least 2 hours to set the cheesecake layer.
  4. Cut into squares and enjoy.

Tip: Chilling the brownies enhances the texture, making the cheesecake layer firmer and the flavors more pronounced.

Notes

  • How to Know When Brownies Are Done: A toothpick inserted 2 inches from the edge should come out with a few moist crumbs. If it’s wet with batter, bake for a few more minutes.
  • Avoid Overmixing: Stir the brownie batter only until combined to keep it fudgy. Overmixing can make them dry.
  • Cutting Clean Squares: Use a sharp knife and wipe it clean between cuts for neat brownie squares.
  • Prevent Overbaking the Cheesecake: The cheesecake layer continues to firm up as it cools, so don’t wait for it to be fully set in the oven.
  • Author: Paula Susan
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes

Find it online: https://www.valerierecipes.com/raspberry-cheesecake-brownies-a-decadent-dessert-for-beginners/