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Fudgy Raspberry Swirl Cheesecake Brownies

fudgy raspberry swirl cheesecake brownies - featured image
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These brownies combine a rich, fudgy chocolate base with creamy cheesecake swirls and bright ribbons of fresh raspberry. They look impressive, taste decadent, and are surprisingly easy to make—perfect for parties, bake sales, or a cozy night in.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips or chopped chocolate
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (70g) fresh raspberries (or thawed frozen)
  • 2 teaspoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. In a small bowl, mash raspberries with 2 teaspoons sugar and lemon juice to make a chunky sauce. Set aside.
  3. In a separate bowl, beat cream cheese until smooth. Add 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla. Beat until creamy and lump-free.
  4. In a large bowl, whisk together melted butter and 1 cup sugar until glossy. Add eggs and 1 teaspoon vanilla, whisking until well blended.
  5. Sift in cocoa powder, flour, and salt. Stir until just combined—do not overmix.
  6. Fold in chocolate chips or chopped chocolate.
  7. Spread about 2/3 of the brownie batter evenly in the prepared pan. Dollop cheesecake mixture over the top in big spoonfuls. Add remaining brownie batter in between cheesecake blobs.
  8. Spoon raspberry mixture over the top in small puddles. Use a toothpick or thin knife to gently swirl the layers together (3–4 passes).
  9. Bake for 35–40 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let brownies cool in the pan for at least 1 hour, then lift out with parchment and slice. For neat slices, chill in the fridge for 30 minutes before cutting.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the brownie batter to keep it fudgy. Swirl gently for a marbled look. Brownies slice cleanest when chilled. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: brownies, cheesecake brownies, raspberry swirl, fudgy brownies, easy dessert, chocolate, potluck, bake sale, party dessert, marbled brownies

Find it online: https://jodierecipes.com/fudgy-raspberry-swirl-cheesecake-brownies-easy-recipe-to-impress/