Name: Raspberry Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 42 min
Total time: 3 h 2 min
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter; 2 Tablespoons (30ml) vegetable oil or melted coconut oil; 1 cup (200g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder; 1/2 cup (63g) all-purpose flour (spooned & leveled); 1/4 teaspoon salt; 1 cup (180g) semi-sweet chocolate chips; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (50g) granulated sugar; 2 Tablespoons (15g) all-purpose flour; 1 egg yolk, at room temperature; 1/4 cup (80g) raspberry preserves or raspberry jam; Optional: 1–2 drops pink or red gel food coloring; Optional: fresh raspberries, for topping

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter

2 Tablespoons (30ml) vegetable oil or melted coconut oil

1 cup (200g) granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

3/4 cup (62g) unsweetened natural or dutch-process cocoa powder

1/2 cup (63g) all-purpose flour (spooned & leveled)

1/4 teaspoon salt

1 cup (180g) semi-sweet chocolate chips

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/4 cup (50g) granulated sugar

2 Tablespoons (15g) all-purpose flour

1 egg yolk, at room temperature

1/4 cup (80g) raspberry preserves or raspberry jam

optional: 1–2 drops pink or red gel food coloring

optional: fresh raspberries, for topping

Instructions

Step 1: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.

Step 2: Slice the butter into tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. If using the stove, transfer melted butter to a large bowl. Whisk in the oil and granulated sugar. Let the mixture sit for 3–5 minutes to slightly cool.

Step 3: Whisk the eggs and vanilla extract into the butter mixture until combined. Add the cocoa powder, flour, and salt, then whisk until combined. The batter will be thick. Fold in the chocolate chips. Spread almost all of the brownie batter into the prepared pan, reserving about 1/2 cup for topping.

Step 4: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium-high speed in a large bowl until smooth and creamy, about 2 minutes.

Step 5: Beat in the flour, egg yolk, and raspberry preserves. If you want a pinker cheesecake layer, add 1 or 2 drops of pink or red gel food coloring and mix until combined.

Step 6: Drop spoonfuls of the cream cheese batter over the brownie batter in the pan. Spoon the reserved brownie batter on top. Use a knife to swirl the layers together for a marbled effect. Press a few fresh raspberries into the top if desired.

Step 7: Bake for 40–42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. To prevent over-browning, tent the brownies with aluminum foil after about 25 minutes.

Step 8: Remove from the oven and transfer the pan to a wire cooling rack. Let the brownies cool completely, at least 3 hours.

Step 9: Lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.

Tips & Variations

Use full-fat brick cream cheese for the best creamy texture in the cheesecake layer.

For a louder raspberry flavor, swirl some fresh raspberry puree in the cheesecake batter.

You can substitute raspberry preserves with any berry jam of your choice to change the flavor.

Pressing fresh raspberries on top before baking adds a fresh fruity touch.

If you prefer a less sweet cheesecake layer, reduce the sugar slightly in the cream cheese mixture.

Storage

Store leftover brownies covered at room temperature for up to 1 day or keep them refrigerated for up to 1 week. If refrigerated, bring to room temperature before serving or warm slightly for a soft texture. These brownies can also be frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

FAQs

Can I use low-fat cream cheese in this recipe?

It’s best to use full-fat cream cheese to achieve the proper creamy texture and flavor in the cheesecake layer. Low-fat versions may result in a less rich and slightly grainy texture.

What if I don’t have raspberry preserves?

You can substitute raspberry preserves with other berry jams such as strawberry or blackberry for a different fruit twist. Alternatively, you can use fresh raspberries mashed with a little sugar if you prefer a less sweet option.