Description
Sinful layers of rich chocolate brownie meld perfectly with creamy raspberry cheesecake in this irresistible dessert. Sweet-tart raspberries and velvety cream cheese create a luxurious experience you won’t forget.
Ingredients
Scale
Brownie Base:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 large eggs
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
Cheesecake Layer:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup (120g) fresh raspberries
Instructions
- Prepare the baking environment by warming the oven to 325°F and lining an 8×8-inch pan with parchment paper, ensuring complete coverage and smooth edges.
- Craft the decadent brownie foundation by whisking melted butter with sugar until silky, then incorporating eggs and vanilla for rich depth. Gently fold in cocoa powder, flour, salt, and baking powder, creating a smooth, glossy batter.
- Distribute half the brownie mixture evenly across the prepared pan, creating a foundational layer with uniform thickness.
- Transition to the creamy cheesecake component by blending cream cheese and sugar until velvety and free of lumps. Introduce egg and vanilla, mixing until achieving a harmonious, silky texture.
- Carefully layer the cheesecake mixture atop the brownie base, maintaining a gentle, even spread.
- Artfully dot the remaining brownie batter across the cheesecake surface, then use a knife to create elegant swirling patterns that intertwine the two distinct layers.
- Delicately nestle fresh raspberries into the batter, allowing them to slightly sink and distribute their vibrant color and flavor.
- Place in the preheated oven and bake for 35-40 minutes, monitoring until the cheesecake sets and the brownie develops a moist, slightly fudgy consistency.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for a minimum of 2 hours to enhance flavor and structural integrity.
- Slice and serve chilled, revealing the beautiful marbled layers and bursts of raspberry throughout.
Notes
- Make sure butter is completely melted and cooled before mixing to prevent scrambling eggs and maintain smooth batter texture.
- Use room temperature cream cheese and eggs for easier blending and smoother cheesecake layer.
- Gently swirl brownie and cheesecake batters with a knife to create beautiful marbled effect without overmixing.
- Choose fresh, ripe raspberries and pat them dry to prevent excess moisture from affecting the batter’s consistency.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Reduce sugar by 25% if you prefer less sweet desserts or want to lower calorie content.
- Freeze extra brownies for up to 3 months, wrapped tightly in plastic wrap and stored in airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 62 mg