Raspberry Cheesecake Brownies

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What do you do when you have an abundance of fresh raspberries + a desire to bake something scrumptious? Make these Raspberry Cheese Brownies, of course! Dark chocolate brownies on the bottom, cheesecake batter, swirls of brownie batter, and raspberries poked in.

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Many thanks to Kayleigh of Kayotic Kitchen.  When I asked the twitter community for a delicious raspberry recipe, she promptly replied with a link to this recipe. It is certainly a keeper.

Notes: These were very flavorful; however, I think I will add a pinch of salt to both batters and a splash of vanilla to the brownie batter. The original recipe says to use an 8″x12″ square baking pan. That didn’t make sense to me, so I just used a standard 13″x9″ glass baking dish instead. Worked perfectly.

Raspberry Cheesecake Brownies
Ingredients:
  • 1 cup flour, sifted
  • 2 cups sugar, divided
  • 7 oz butter, cut into pieces
  • 7 oz dark chocolate, chopped
  • 5 oz raspberries, fresh or frozen
  • 14 oz cream cheese, room temperature
  • 1 tsp vanilla extract
  • 5 eggs, room temperature

Directions:
For the brownie batter:
1) Preheat oven to 350° F. Butter a 8″x 12″ baking tray (I used a 13″x9″ glass baking dish). Line with baking paper.
2) Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.
3) Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sieved flour and carefully fold it in.
For the cheesecake batter:
4) Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.
Putting it all together:
5) Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.
6) Bake at 350°F (175C) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, preferably overnight, before cutting them in squares.
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20 thoughts on “Raspberry Cheesecake Brownies

  1. as raspberries come back into season, this will be a killer treat for my fiancée, whose love of brownies and cheesecake and berries rivals his love for me. better not outweigh it… though i wouldn’t be surprised… ha!

    cheers,

    *heather*

  2. hi! I tried your fruit on the bottom oatmeal this morning, and it was delicious. We had guests visiting from out of town, so it was a perfect wake-up call for them. It made the whole house smell like fall. Thank you for sharing!

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  6. These look and sound Amazing!!!!
    Unfortunately in Hawaii there never seems to be extra raspberries laying around. The little we get tend to disappear instantly!

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  8. These are fabulous! My husband is a raspberry and chocolate and cheesecake fanatic, and he couldn’t have been happier. The bars were raved about by everyone, actually. Thanks for sharing!

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