Description
Luscious raspberry cheesecake brownies merge rich chocolate with tangy cream cheese and sweet raspberries. Dessert enthusiasts will discover a perfect balance of flavors in this indulgent treat you cannot resist.
Ingredients
Scale
- 2 cups (16 oz / 454 g) cream cheese, softened
- 4 large eggs
- 1 (12 oz / 340 g) bag frozen raspberries, thawed, divided
- 1 cup (3.6 oz / 102 g) cocoa powder
- 1 cup + 2 tbsps (5.5 oz / 156 g) all-purpose flour
- 0.5 cup (4 oz / 113 g) salted butter, melted
- 0.5 cup (3.8 oz / 108 g) vegetable oil
- 0.5 cup + 2 tbsps (4.5 oz / 127 g) granulated sugar
- 0.5 cup (5 oz / 142 g) light brown sugar, packed
- 1.5 cups (8 oz / 227 g) powdered sugar
- 3 tbsps cornstarch
- 2 tsps vanilla extract
- 1 tsp salt
- 1 tbsp lemon juice
Instructions
- Raspberry Preparation: Thaw raspberries and extract juice through a fine sieve, creating a vibrant syrup by combining with lemon juice, cornstarch, and sugar. Simmer whole and strained raspberries briefly, then chill thoroughly in the refrigerator.
- Brownie Base Construction: Whisk melted butter with brown and granulated sugars, integrating vegetable oil, powdered sugar, and cocoa powder until smooth. Gently fold in eggs, vanilla extract, and salt, then incorporate flour with minimal mixing.
- Cheesecake Layer Formation: Whip cream cheese until silky, blending in granulated sugar and vanilla extract until uniformly combined.
- Baking Preparation: Preheat oven to 350°F, line a 10×10 inch pan with parchment paper, and lightly coat with cooking spray. Spread brownie batter evenly across the pan.
- Layer Assembly: Delicately spread cream cheese mixture over the brownie foundation, then generously spoon raspberry filling across the surface. Create artistic swirls by carefully dragging a knife through the layers, avoiding excessive blending.
- Baking and Cooling: Bake for 40-45 minutes, monitoring for set edges and a subtle center jiggle. Allow the dessert to cool completely before slicing and serving.
Notes
- Maximize Raspberry Flavor: Strain berries thoroughly to extract maximum juice and pulp, enhancing the intense raspberry essence throughout the dessert.
- Prevent Brownie Lumps: Whisk sugar and butter meticulously to create a smooth base, ensuring no dry pockets disrupt the texture.
- Swirl with Precision: Use a light touch when creating marbled patterns, dragging the knife gently to maintain distinct layer definition without over-mixing.
- Cooling is Crucial: Let the brownies cool completely at room temperature to set properly, allowing flavors to meld and texture to stabilize before cutting.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 298
- Sugar: 29 g
- Sodium: 162 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg