I normally like to start off the week with a healthy meal but today I’m breaking the rules and giving you guys something darling to drool about because this deserves a Monday attention. I’ll make it short and sweet.
Raspberry Cheesecake Brownie is my new breakfast. No seriously. I woke up this morning dreaming about these moist little bars with swirls of cheesecake and fresh raspberries to go along with my cup of tea. They are ultra fudgy, creamy, moist and hard to resist or share.
You’ll find many variations of this recipe, everything from boxed brownie mix to old school grating chocolate type techniques. You will love this recipe as it is a good middle of both from scratch techniques to store bought ingredients. I used cocoa for my brownie layer instead of grated chocolate to save time and pureed fresh raspberries instead of jam for a stronger fruity flavor. The rest are classic cheesecake and brownie ingredients that are found in your pantry.
What I love about this recipe is that you can swap the raspberries for any other fruit and have a completely different cheesecake layer or if you’re on a time crunch, use your favorite flavored jam instead of fresh fruit.
- 1 cup cocoa
- ½ cup flour
- ½ tsp. kosher salt
- 4 large eggs
- 8 oz. (2 sticks) unsalted butter, melted
- 2 tsp. vanilla extract
- 1 cup sugar
- 1 cup brown sugar
- ¼ cup fresh raspberry puree (about 3-4 oz. fresh whole raspberries)
- 8 oz. cream cheese, softened
- ⅓ cup + 2 Tbsp. sugar
- 1 large egg
- ½ tsp. vanilla extract
- ¼ kosher salt
- 3 Tbsp. all-purpose flour
- 6 oz. fresh raspberry
- confectioners sugar
- Preheat the oven to 350F. Line a 9X13 pan with parchment paper.
- In a medium bowl, sift together cocoa, flour and salt; set aside.
- In a large bowl, with a mixer on medium speed, beat eggs until light and fluffy, about 3-4 minutes. Add vanilla and both sugars; mix until combined. Add melted butter. Lastly, add in the cocoa mixture and beat throughly until no lumps are visible and mixture is smooth.
- Add fresh raspberries to a food processor and process until smooth; set aside.
- In a large bowl, with a mixer on medium speed, beat the softened cream cheese, sugar, egg, vanilla, salt and flour until light and smooth; add in the raspberry puree until fully combined.
- Pour the brownie batter into the pan, reserving ¼ of the mixture. Add cheesecake layer on top. Dollop with a spoon the rest of the brownie batter on top of the cheesecake. Glide through the layers with a fork or a knife to create a swirl pattern. Press fresh raspberries into the top (optional).
- Bake brownies for 45 minutes or until toothpick comes out clean.
- Cool brownies in the pan and cut into any size squares (do not cut when hot as they will crumble). I cut mine into 12 large squares. Sprinkle with confectioners sugar (optional).
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adapted with slight variation from Bakers Royale