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- 1 cup unsalted butter, cubed - 2 cups granulated sugar - 4 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips (optional) - For the Raspberry Cheesecake Swirl: - 8 oz cream cheese, softened to room temperature - 1/3 cup granulated sugar - 1 large egg, at room temperature - 1/2 teaspoon vanilla extract - 1 cup fresh raspberries (or frozen raspberries, thawed and drained) You can swap fresh raspberries for frozen ones. Just make sure to thaw and drain them first. This keeps the brownies from getting too watery. If you prefer, you can use other berries like blueberries or strawberries. Each will add a unique twist to the flavor. For the cream cheese, you can use a low-fat version if you want a lighter treat. I also recommend using high-quality chocolate chips. They make a big difference in taste. - 9x13 inch baking pan - Medium saucepan - Mixing bowls - Electric mixer - Rubber spatula - Knife or toothpick for swirling - Wire rack for cooling Having these tools handy will make your baking experience smoother. Make sure your oven is preheated to 350°F (175°C) before you start mixing. This way, your brownies will bake evenly and turn out just right. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). While that heats up, grab a 9x13 inch baking pan. Lightly grease it with butter or use parchment paper. If you use parchment, let it hang over the edges. This helps when you remove the brownies later. Next, melt 1 cup of unsalted butter in a medium saucepan over low heat. Once the butter is melted, take it off the heat. Stir in 2 cups of granulated sugar until combined. Allow it to cool slightly; this keeps the eggs from scrambling when added. Add 4 large eggs, one at a time, mixing well after each. Then, stir in 1 teaspoon of vanilla extract until smooth. In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/4 teaspoon of salt. Gradually fold the dry mix into the wet mix using a spatula. Mix until just combined. If you like, add 1/2 cup of semi-sweet chocolate chips for extra flavor. In another bowl, beat 8 oz of softened cream cheese with 1/3 cup of granulated sugar. Use an electric mixer until it’s creamy and smooth. Add 1 large egg and 1/2 teaspoon of vanilla extract. Mix until there are no lumps. Gently fold in 1 cup of fresh raspberries. It’s okay if some raspberries break; just keep some whole for texture. Pour the brownie batter into the greased baking pan. Spread it evenly. Then, drop spoonfuls of the raspberry cheesecake mix over the brownie batter. Use a knife or toothpick to gently swirl the two mixtures. Be careful not to overmix; you want a nice marbled look. Bake in your preheated oven for 30-35 minutes. The brownies are done when a toothpick comes out with a few moist crumbs. Let them cool in the pan for about 15 minutes. If using parchment paper, lift the brownies out carefully. Cool completely on a wire rack before cutting into squares. Enjoy your delightful treat! To bake the best brownies, start with room temperature ingredients. This helps the batter mix better. Use a light hand when mixing; overmixing can make them tough. Make sure to check your oven's temperature with a thermometer. Ovens can vary, and this ensures even baking. For a stunning swirl, drop spoonfuls of the cheesecake mix onto the brownie batter. Use a knife or toothpick to create swirls. Do not overmix; you want distinct layers. A gentle touch helps keep the raspberry pieces whole, adding beauty and texture. Serve these brownies on a colorful platter. You can dust them with powdered sugar for a nice look. A drizzle of melted chocolate adds an elegant touch. Pair them with a scoop of vanilla ice cream for a delicious treat. Enjoy these brownies at parties or cozy nights at home! Pro Tips Use Room Temperature Ingredients: Ensuring that your eggs and cream cheese are at room temperature will help create a smoother batter and cheesecake mixture, leading to a better texture in your brownies. Don't Overmix: When swirling the raspberry cheesecake mixture into the brownie batter, be cautious not to overmix. A few gentle swirls will create a beautiful marbled effect without blending the two mixtures completely. Check for Doneness: Keep an eye on your brownies as they bake. The toothpick test is key—remove them from the oven when a toothpick comes out with a few moist crumbs, ensuring they stay fudgy. Cool Before Cutting: Allow your brownies to cool completely in the pan before slicing. This helps them set properly and makes for cleaner cuts, resulting in beautiful squares. {{image_4}} You can switch up the fruit in these brownies. Fresh strawberries make a great choice. They add sweetness and a nice color. Blueberries work well, too, bringing a burst of flavor. If you like tartness, try blackberries. Just remember to adjust the sugar if the fruit is sweeter or more tart. If you want to make these brownies gluten-free, swap all-purpose flour with almond flour or a gluten-free blend. For a dairy-free option, use coconut oil instead of butter. Choose dairy-free cream cheese for the swirl. This way, you can still enjoy that creamy texture without dairy. You can change the chocolate for different tastes. Dark chocolate gives a rich flavor. Use more or less cocoa to adjust the taste. White chocolate adds sweetness and creaminess. You could even mix dark and white chocolate for a unique twist. Just keep in mind the balance of flavors when you do! To keep your Raspberry Cheesecake Swirl Brownies fresh, store them in an airtight container. Use parchment paper between layers to prevent sticking. This helps maintain their soft texture. You can also wrap them tightly in plastic wrap. Keep them in a cool, dry spot, away from direct sunlight. Freezing is a great option if you want to save some brownies for later. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place them in a freezer-safe bag or container. Label the bag with the date for easy tracking. These brownies can last up to three months in the freezer. When stored properly, the brownies last about 5-7 days at room temperature. If you refrigerate them, they can last about 10 days. Freezing extends their life significantly. Just remember to thaw them at room temperature when you're ready to enjoy! Yes, you can use frozen raspberries. Just thaw them and drain any extra juice. This will keep the swirl bright and tasty. Check for doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs, the brownies are ready. They should not have wet batter on the toothpick. Absolutely! Adding nuts like walnuts or pecans gives a nice crunch. Just fold them into the brownie batter before baking. This adds texture and flavor to your brownies. To cut brownies evenly, use a sharp knife. Dip it in hot water and dry it off before slicing. This helps make clean cuts and keeps the edges neat. In this blog post, I shared how to make delicious raspberry cheesecake brownies. We covered the ingredients, including tips for substitutions. I gave you step-by-step instructions and shared baking tips for perfect results. We also explored variations, storage info, and frequently asked questions to help you out. Now, you’re ready to bake these tasty brownies. Enjoy the rich flavors and creamy swirls. I can't wait for you to try this recipe!

Raspberry Cheesecake Swirl Brownies

Delicious brownies with a creamy raspberry cheesecake swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, cubed
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2/2 cup unsweetened cocoa powder
  • 1 4/4 teaspoon salt
  • 1 2/2 cup semi-sweet chocolate chips (optional)
  • 8 oz cream cheese, softened to room temperature
  • 1 3/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 2/2 teaspoon vanilla extract
  • 1 cup fresh raspberries (or frozen raspberries, thawed and drained)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper, leaving some overhang for easy removal later.
  • In a medium saucepan over low heat, melt the cubed butter until completely melted. Once melted, remove from heat and stir in the granulated sugar until well combined and the mixture is slightly cooled.
  • Add the eggs to the butter-sugar mixture one at a time, mixing thoroughly after each addition until well incorporated. Stir in the vanilla extract until smooth.
  • In a separate mixing bowl, whisk together the flour, cocoa powder, and salt until evenly combined. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. If desired, gently stir in the chocolate chips.
  • Pour the prepared brownie batter into the greased baking pan, spreading it evenly across the bottom.
  • In another bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until creamy and smooth. Add the egg and vanilla extract, mixing until well combined.
  • Gently fold the raspberries into the cream cheese mixture, leaving some whole for added texture.
  • Drop spoonfuls of the raspberry cheesecake mixture over the brownie batter. With a knife or toothpick, gently swirl the two mixtures together to create a marbled effect.
  • Bake in the preheated oven for 30-35 minutes. The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan for about 15 minutes. If using parchment paper, carefully lift the brownies out of the pan using the edges of the paper. Let them cool completely on a wire rack before slicing into squares.

Notes

Serve on a decorative platter, optionally dusted with powdered sugar or drizzled with melted chocolate.
Keyword brownies, cheesecake, dessert, raspberry