Fresh Raspberry Cheesecake Brownies

close up image of a cut rapsberry cheesecake brownies

5 from 1 vote

These Fresh Raspberry Cheesecake Brownies are perfect any day of the year! Rich and fudgy, and yet deliciously light, the fresh raspberries sing through the dark chocolate mixture creating my perfect brownie!

Prep Time15

Cook Time40

Total Time55

Course: Dessert, Snacks

Cuisine: American

Diet: Kosher

Servings:

Calories: 4555kcal

Ingredients

For the Brownie

6 oz butter melted
11.5 oz caster sugar
3 eggs
4 oz all purpose flour
1/2 tsp baking powder
3 oz cocoa powder
1.5 oz chocolate chips

For the Raspberry Cheesecake

7 oz cream cheese
2 oz caster sugar
4.5 oz fresh raspberries pureed through a seive
1 egg yolk

US Customary - Metric

Instructions

Make the brownie first Preheat the oven to 320⁰ F (160⁰ C). Melt the butter in the microwave for 1 minute or on the stove.
Add the caster sugar to the melted butter and thoroughly stir to cool the butter. Add the eggs and beat in with a large spoon, fork or similar utensil.
Add the flour, baking powder and cocoa powder to the butter mixture and mix with a spoon until combined. Add the chocolate chips and mix until evenly distributed.
Put the mixture in the tray and smooth with a knife so it’s flat on top.
Strain the Raspberries through a sieve and catch the juice in a bowl. Add the cream cheese, egg yolk and sugar and beat thoroughly until the mixture is completely smooth.
Add dollops of the cheesecake mixture onto the brownie and use a knife to create swirls. Dot in a few more fresh raspberries before baking.
Bake for 35-45 minutes until there is a slight crust on top, but the overall mixture is still slightly wobbly. Place on a cooling rack to cool, then slice directly from the tray and enjoy!

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