Description
Indulge in these Raspberry Cheesecake Brownies that blend rich chocolate and sweet-tart raspberries for a delightful dessert experience.
Ingredients
Scale
- 2 cups Frozen raspberries (Thawed)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 cup Salted butter (Melted)
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar
- 1/2 cup Vegetable oil
- 1 cup Powdered sugar
- 1 cup Cocoa powder (Unsweetened)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 cup All-purpose flour
- 8 ounces Cream cheese (Softened)
- 1/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
- Thaw raspberries: Begin by thawing the frozen raspberries, then reserve 3 tablespoons of the juice to mix with cornstarch.
- Strain berries: Use a fine sieve to strain half of the raspberries to remove seeds.
- Combine raspberries: Mix the sieved raspberries with the remaining whole berries and any leftover juice.
- Prepare raspberry mixture: In a small saucepan, combine reserved raspberry juice, lemon juice, cornstarch, and granulated sugar. Heat until boiling, stirring continuously.
- Simmer the filling: Once bubbling, add the berries back in and let simmer for one minute while stirring.
- Chill filling: Transfer the raspberry blend to a bowl, cover, and refrigerate until fully cooled, about 2-3 hours.
- Mix brownie ingredients: In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar, mixing until creamy.
- Add wet ingredients: Incorporate vegetable oil, powdered sugar, and cocoa powder into the mixture, stirring until smooth.
- Blend in eggs and flour: Add eggs, vanilla, and salt, mixing thoroughly before folding in flour.
- Beat cream cheese: In a separate bowl, add cream cheese and beat until smooth.
- Combine cream cheese mixture: Add sugar and vanilla to cream cheese, mixing until combined.
- Preheat oven: Preheat oven to 350°F and line a 10×10 inch pan with parchment paper.
- Layer brownie batter: Pour brownie batter into the pan, spreading evenly.
- Dollop cream cheese: Spoon dollops of cream cheese mixture over the brownie layer.
- Add raspberry filling: Spoon cooled raspberry filling over the cream cheese layer.
- Swirl to combine: Using a knife, swirl the cream cheese and raspberry filling into the brownie batter.
- Bake and cool: Bake for 40-45 minutes. Allow to cool before cutting into squares.
Notes
- Prep Time: 180 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Raspberry Cheesecake Brownies