Raspberry Cheesecake Brownies
Indulge in these decadent raspberry cheesecake brownies, which perfectly marry a dense, fudge-like chocolate base with a silky, tangy cream cheese swirl. Infused with concentrated raspberry preserves for a vibrant fruit burst, these brownies are a sophisticated yet easy-to-make treat. Utilizing a blend of butter and oil ensures a moist, chewy texture that stays fresh for days, making them a crowd-pleasing dessert that feels right at home in a professional pastry shop.
Ingredients
- 1 cup Unsalted Butter
- 1/4 cup Vegetable Oil
- 1 1/3 cups Granulated Sugar
- 2 Large Eggs
- 1 tsp Pure Vanilla Extract
- 3/4 cup Unsweetened Cocoa Powder
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
- 8 oz Full-Fat Cream Cheese
- 1/4 cup Raspberry Preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
- Melt the butter in a medium saucepan over low heat.
- Stir in 1 cup of sugar, oil, and vanilla extract until well combined.
- Whisk in the eggs one at a time.
- Fold in the cocoa powder, 1 cup of the flour, and salt until just combined; stir in the chocolate chips.
- In a separate bowl, cream the room-temperature cream cheese with the remaining sugar, flour, and a splash of extract if desired.
- Spread two-thirds of the brownie batter into the prepared pan.
- Drop spoonfuls of the cheesecake mixture and raspberry preserves over the brownie base.
- Top with remaining brownie batter and use a knife to swirl the layers.
- Bake for 42 minutes or until the center is set.
- Allow to cool completely before slicing.
Notes
Use seedless raspberry preserves for a smoother texture. Ensure cream cheese is at room temperature to avoid lumps. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1gCalories: 285kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 55mgSodium: 115mgFiber: 2gSugar: 22g
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