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)

Comments

  1. says

    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

  2. says

    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

  3. Sweetsugarbelle says

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

    Reply

  4. says

    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

  5. says

    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

  6. says

    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

  7. Kristen says

    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

  8. Laura says

    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

  9. kat says

    These were so easy to make! And it’s not even out of the oven yet! I didn’t get fresh raspberries but I used bit more jam into the swirl. Looks wonderful and tasty!

    Reply

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