Raspberry Cheesecake Brownies

5 from 3 votes

Raspberry Cheesecake Brownies

These chocolate-rich brownies boast a cream cheese filling with raspberry jam swirled throughout the brownie. Delightful treat for everyday or celebrations!

Prep Time30

Cook Time45

Total Time1 15

Course: sweet treats

Cuisine: American

Servings:

Calories: 226kcal

Author: Dorothy Stainbrook

Equipment

9“ x 13” pan
Stand mixer
Bowls and measuring spoons
Flour sifter

Ingredients

Chocolate Brownie Layer

1 ¼ cup unsweetened cocoa sifted
½ cup all purpose flour sifted
½ teaspoon kosher salt
4 large eggs
2 teaspoon vanilla
1 cup sugar
1 cup brown sugar lightly packed
8 ounces softened butter unsalted, 2 sticks plus 1 Tbsp

Raspberry Cheesecake Layer

8 ounces cream cheese softened to room temperature
⅓ cup sugar
¼ cup raspberry jam I used Heathglen’s Raspberry Chambord jam
1 large egg
½ teaspoon vanilla extract
¼ teaspoon kosher salt
3 tablespoons all purpose flour
3-5 teaspoons red food coloring Optional
½ cup fresh raspberries optional

Instructions

Chocolate Brownies Layer

Preheat oven to 350 °F. Grease an 9" x 13" pan with butter and sprinkle some flour into the pan. Shake the pan around until flour coats the butter (can use cooking spray instead of butter if preferred).
Sift the cocoa and then measure 1 cup. Sift the flour and then measure 1/2 cup. Combine sifted cocoa, flour and salt into a bowl.
1 1/4 cup unsweetened cocoa, 1/2 cup all purpose flour, 1/2 teaspoon kosher salt
Beat the eggs in a stand mixer with the paddle attachment on medium speed for 3-4 minutes, or until light and fluffy. Add in vanilla and sugars and butter and mix over low speed to combine.
Using a spatula, scrape this batter into a clean bowl. Wash out mixer bowl to use in making cheesecake layer.
4 large eggs, 2 teaspoon vanilla, 1 cup sugar, 1 cup brown sugar, 8 ounces softened butter

For Cheesecake Layer

Fit the whisk attachment to a stand mixer and and beat together all ingredients for cheesecake layer over medium speed until light and fluffy (about 3-5 minutes). Raspberry seeds will make it look a little lumpy.
8 ounces cream cheese, 1/3 cup sugar, 1/4 cup raspberry jam, 1 large egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon kosher salt, 3 tablespoons all purpose flour, 3-5 teaspoons red food coloring, 1/2 cup fresh raspberries
Spoon 3/4 of the brownie batter into the prepared pan and spread out to the sides. Spoon the raspberry cheesecake layer on top of the brownie battter.
Spoon the remaining brownie batter on top of the cheesecake layer.
Using a fork, pull the raspberry cheesecake through the brownie mixture, swirling the layers together. (if desired, you can poke some fresh raspberries into the mixture for even more raspberry flavor).
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack completely before cutting brownies.

Notes

Note: Most jams will work great, so choose your favorite combination with chocolate. If you prefer something less sweet, just use the fresh berries made into a puree instead of a jam.

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