Description

These Decadent Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies layered with creamy cheesecake swirls and a sweet raspberry jam topping for a delightful dessert experience. Perfectly baked to balance moist and creamy textures, these brownies offer a luscious twist on classic treats with vibrant raspberry notes.

Ingredients

Cheesecake Layer

8 ounces full-fat cream cheese
1/4 cup unsalted butter, softened
1/2 cup granulated sugar (can substitute with coconut sugar)
2 tablespoons all-purpose flour
1 teaspoon vanilla extract (use pure vanilla)
1 large egg, at room temperature

Brownie Layer

1/2 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup vegetable oil (or melted coconut oil)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2/3 cup Dutch-process cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup hot water
1 cup semi-sweet chocolate chips

Topping

1/3 cup raspberry jam (for swirling on top)

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Instructions

Preparation: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving an overhang on all sides for easy removal.
Make the Cheesecake Batter: In a medium bowl, beat the cream cheese and softened unsalted butter on medium-high speed for about 2 minutes until creamy. Add the granulated sugar, flour, and vanilla extract; blend until fully combined. Gently stir in the egg until well incorporated.
Prepare the Brownie Batter: In a large heatproof bowl, melt the unsalted butter. Whisk in the sugar and vegetable oil and let the mixture cool for 1 minute. Add the eggs and vanilla extract, mixing until smooth and fully combined.
Combine Dry and Wet Ingredients: Stir the Dutch-process cocoa powder, flour, salt, and hot water into the butter mixture gently until just combined. Fold in the semi-sweet chocolate chips for an extra fudgy texture.
Assemble the Layers: Spread about one-third of the brownie batter in the prepared pan. Drop spoonfuls of half the cheesecake batter over the brownie layer. Alternate with the remaining brownie and cheesecake batters. Tap the pan on the counter to settle the layers evenly. Gently swirl raspberry jam on the top surface using a knife to create a marbled effect.
Bake: Bake for 33 to 40 minutes. After 25 minutes, tent the pan loosely with aluminum foil to prevent over-browning. Insert a toothpick into the center near the end of baking; it should come out with a few moist crumbs but not wet batter.
Cool and Serve: Allow the brownies to cool completely on a cooling rack, at least 3 hours, to set fully before slicing into 16 squares and serving.

Notes

Make sure the eggs and cream cheese are at room temperature for smooth mixing and the best texture.
Use Dutch-process cocoa powder for a richer chocolate flavor and deeper color.
Letting the brownies cool completely helps the cheesecake set and makes slicing easier.
Swirling the raspberry jam adds sweetness and a beautiful marbled look but can be adjusted based on personal preference.
Tenting with foil prevents the top from burning while the brownies finish baking.