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.
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.”
- 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
- 6 oz. fresh raspberry
Heat oven to 350 degrees F. Line pan with parchment paper.
To make brownies:
- 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.
- 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.
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.