Raspberry Cheesecake Brownies

This easy raspberry brownie recipe can be thrown together in less than 20minutes.  I started with Alton Brown’s Cocoa Brownies then added another layer to it for a raspberry cheesecake brownie that’s not too sweet, not too fudgy and bright with a burst of fruity tartness in almost every bite.

Raspberry Cheesecake Brownie

My apologies I’m keeping this post so brief since my life this week is pure chaos and insanity with moving. Expect the remaining posts for this week to be same, short and sweet – don’t miss the next post. It’s seriouisly crazy. If you follow, me on Instagram, then you saw the teaser and the caption that said, “I can’t wait to share this.”

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Raspberry Cheesecake Brownie

Yield: Makes one 9x13 pan

Ingredients:

Brownie Recipe

  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 1 cup cocoa, sifted
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 8 ounces melted butter
  • 2 teaspoons vanilla extract

Raspberry Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 1/3 cup plus 2 tablespoons sugar
  • 1/4 cup fresh raspberry puree (about 5-6 oz whole raspberries) or raspberry jam
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour

Optional

  • 6 oz. fresh raspberry

Directions:

Preparation

Heat oven to 350 degrees F. Line pan with parchment paper.

To make brownies:

  1. Place both sugars in a food processor or blender and pulse to combine; set aside. Place cocoa, flour and salt in a food processor or blender and pulse to combine.; set aside.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until light and fluffy, about 3-4 minutes.  Add in vanilla and both sugars, and mix to combine.  Add in butter  and mix to combine. Add remaining ingredients and mix to combine. Set aside to make raspberry cheesecake portion.

To make raspberry cheesecake layer:

In a mixer fitted with a whisk attachment place all ingredients in a bowl and beat until mixture becomes light and is fully combined, about 3-4 minutes.

To assemble:

Pour 3/4 of brownie batter into pan. Pour raspberry cheesecake layer on top. Using a spoon or spatula sprinkle remaining brownie batter on top of raspberry cheesecake layer. Then using a fork, gently pull raspberry cheesecake through brownie mixture for a swirled effect. Insert fresh raspberries throughout pan. Bake for 45 minutes or a toothpick inserted into the center of the pan comes out clean. Remove from oven and cool on rack. Do not cut raspberry cheesecake brownies until cooled.

A few notes:

  • The brownie base is from Alton Brown with a minor adaptation of dropping the cocoa powder from 1 1/4 cup to 1 cup. I also went and changed the methodology slighly, by skipping the sifting of the sugars, for placing both sugars in the food processor for a few pulses to break up any clumps and blend the two evenly. Along with that I did the same for the dry ingredients: cocoa powder, cooca and salt for an even blending.
  • For the raspberry cheesecake portion, I pureed fresh raspberry for a stronger tart and fruity flavor, but using raspberry jam will work just fine.
  • I also added fresh raspberries throughout for a bright burst of fruit - but feel free to skip this.

Brownie Recipe (adapted from Alton Brown)
Raspberry Cheesecake Layer (by Bakers Royale)

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32 Responses to “Raspberry Cheesecake Brownies”

  1. #
    1
    Carlee — August 6, 2012 @ 6:26 am

    I absolutely love your blog I have been following for a while now but have never commented. All your recipes look and sound so amazing. You have really inspired me to be more adventurous with my baking/cooking.
    Carlee

    http://almostendearing.blogspot.com/

    Reply

  2. #
    2
    j3nn — August 6, 2012 @ 8:57 am

    The marbling is so pretty! Raspberry and chocolate is a really great combo. Sounds fabulous!

    Reply

  3. #
    3
    Erin @ Texanerin Baking — August 6, 2012 @ 9:28 am

    You’re a great marbler! I love raspberries and chocolate and now I want to make a white chocolate brownie version of this. These look fantastic, but I have a thing with white chocolate. :) I hope your moving goes well! Can’t wait for your next post.

    Reply

  4. #
    4
    Jenny @ BAKE — August 6, 2012 @ 9:44 am

    I love the colours in this dessert and they look so pretty against the background! it reminds me of my favourite ben and jerrys flavour bohemian raspberry!

    Reply

  5. #
    5
    Katrina @ Warm Vanilla Sugar — August 6, 2012 @ 10:51 am

    These sound awesome! Great idea :)

    Reply

  6. #
    6
    DessertForTwo — August 6, 2012 @ 11:57 am

    This looks like exactly what I want to shove in my face at 5pm everyday. And 20 minute prep time? Dangerous! ;)

    Reply

  7. #
    7
    Averie @ Averie Cooks — August 6, 2012 @ 12:43 pm

    Gorgeous swirl effect – raspberries and cream AND brownies…a great match!

    Reply

  8. #
    8
    marla — August 6, 2012 @ 12:58 pm

    Fabulous!! love raspberries and chocolate!

    Reply

  9. #
    9
    Ali @ Gimme Some Oven — August 6, 2012 @ 1:42 pm

    Mmmm…chocolate raspberry is one of my favorite cheesecake flavors. These sound wonderful in a brownie!!

    Reply

  10. #
    10
    Lori @ RecipeGirl — August 6, 2012 @ 2:04 pm

    Fabulous! Raspberry makes them kinda girly too!

    Reply

  11. #
    11
    Vera Zecevic - Cupcakes Garden — August 6, 2012 @ 2:42 pm

    It looks so interesting! Really creative! I think it is delicious to ! Great job!

    Reply

  12. #
    12
    JulieD — August 6, 2012 @ 3:57 pm

    Love this!! I would have never thought to combine cheesecake brownies & fruit!! Happy Monday, Naomi!

    Reply

  13. #
    13
    Rachel @ Baked by Rachel — August 6, 2012 @ 7:35 pm

    The swirls are so pretty! Raspberries and chocolate are amazing together.

    Reply

  14. #
    14
    Trish — August 6, 2012 @ 7:37 pm

    Oh boy……. this looks like a dangerous one! Very pretty though. :)
    Thanks!
    Trish

    http://www.jellybonesblog.blogspot.com

    Reply

  15. #
    15
    Anna @ Crunchy Creamy Sweet — August 6, 2012 @ 8:40 pm

    Love the raspberry and chocolate combo! And there is no way I am skipping the addition of fresh berries – way to yummy!

    Reply

  16. #
    16
    Brian @ A Thought For Food — August 6, 2012 @ 9:06 pm

    So, you made these for me, right? Seriously… I’m expecting my package to get here sometime in the next day or so.

    I love the fresh fruit in here. I’ve done this with strawberries and it’s so refreshing to have real hunks of tart fruit to balance it out.

    Reply

  17. #
    17
    Ann P. — August 6, 2012 @ 10:52 pm

    Raspberry, chocolate, and cheesecake. the best of the dessert world!! gorgeous shots, Naomi :)

    Reply

  18. #
    18
    whaleshark — August 7, 2012 @ 7:35 am

    I made these last night! This is amazing! I will definitely be making this again. Many thanks for the fantastic recipe!!

    Reply

  19. #
    19
    Catalina @ Cake with Love — August 7, 2012 @ 3:36 pm

    I love anything that combines, cheesecake, chocolate and fresh raspberries!

    Reply

  20. #
    20
    Sweetsugarbelle — August 8, 2012 @ 7:51 am

    Have I told you lately you’re SHAMAZING?! Hope the move goes smoothly and you have room for all you’re gorgeous props!!!

    Reply

  21. #
    21
    Kankana — August 8, 2012 @ 9:59 pm

    Why din’t you stay close by .. so that I could just drop by for a bite! This looks stunning and yes I have seen your teaser in Instagram and definitely waiting for the next one :)

    Reply

  22. #
    22
    Kiran @ KiranTarun.com — August 9, 2012 @ 3:11 am

    Naomi,

    Don’t apologize for anything — moving is tough and know that we appreciate you taking the time to continue blogging though it can be taxing.

    Breath. Exhale. Enjoy :)

    I am seriously craving for a slice (or two) of these deliciousness, right about now!

    Reply

  23. #
    23
    TidyMom — August 9, 2012 @ 11:25 am

    These look so good Naomi! I have some raspberry brownies I was planning to make soon, I love that yours is cheesecake!

    Reply

  24. #
    24
    Javelin Warrior — August 10, 2012 @ 1:00 pm

    Good luck with the moving craziness (don’t envy you!) and thanks for sharing these amazing brownies! I love the swirls of cheesecake and it’s such a beautiful finished result… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…

    Reply

  25. #
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    Laura @ Family Spice — August 10, 2012 @ 2:22 pm

    Oooh! All of my favorite things in one bar! So beautiful and delicious!

    Reply

  26. #
    26
    Anita Menon — August 11, 2012 @ 6:18 am

    This is a stunner of a brownie. Love the marbling. It look so pretty.

    Reply

  27. #
    27
    Kristen — February 19, 2013 @ 8:53 pm

    Hi there,
    I made these for my coworkers this past week and they came out delicious. The only complaint I had was that the cheesecake swirl turned golden brown in the oven instead of staying pink. Not a big deal because the flavor was great, but I’m just curious if you have any idea what might have gone wrong.
    Thanks! Great recipe.

    Reply

    • Nicole replied: — March 25th, 2013 @ 8:42 pm

      I had the same thing happen. It was still absolutely delicious, but would’ve been ‘the icing on the cake’ if the cheesecake swirl was pink like in the photo posted.

      Reply

  28. #
    28
    Laura — June 28, 2013 @ 1:34 pm

    I have made this recipe several times, and it is a MAJOR CROWD PLEASER. All of your friends/coworkers will love you forever.

    Recommendation: Use fresh raspberries instead of raspberry jam! It makes the recipe go from 10/10 to 12/10:P

    Reply

  29. #
    29
    Claudia Magistro — April 29, 2014 @ 7:23 am

    ma avevo commentato questo post, non trovo più i miei complimenti
    grazie molte per questa ricetta, l’ho rifatta e pubblicata sul mio blog
    buona giornata
    Cla

    Reply

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