Cream Cheese and Raspberry Brownies

You all know how much I love brownies, a quick look through my archives proves it (and I also know how much you love them, as a quick glance at my site’s statistics tells me). So here’s yet another recipe to quell our insatiable hunger for the decadent treat: this time with a fresh, springtime twist. These rich, chocolate brownies are embellished with golden cheesecake swirls and studded with bright, tart raspberries. I know you’ll enjoy them as much as I did.

Cream Cheese and Raspberry Brownies

For the brownie batter

  • 4 oz (115 g) bittersweet chocolate, coarsely chopped
  • 4 tbsp (60 g) unsalted butter, room temperature
  • 1/2 cup (65 g)  all-purpose flour
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the cheesecake layer and raspberries

  • 5 oz (140 g) cream cheese, room temperature
  • 1 tbsp all-purpose flour
  • 1 egg yolk
  • 2 tbsp (25 g) sugar
  • 2 tbsp raspberry jam
  • 1/2 cup fresh raspberries

For the brownie batter

Preheat oven to 350°F (180°C) with rack in upper third. Grease an 8″ x 8″ (20 x 20 cm) pan with butter, line with parchment paper, and grease parchment paper.

Put chocolate and 4 Tbsp (60 g) butter in a heatproof bowl set over a saucepan of 2″ simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.

In a small bowl, beat 2 eggs. Whisk eggs into cooled chocolate mixture. Add 3/4 cup (150 g) sugar and beat until combined. Add 1/2 cup (65 g) flour, baking powder, and salt. Stir well. Spread batter in prepared pan.

For the cheesecake layer and raspberries

In a medium bowl, stir together cream cheese, 2 tbsp (25 g) sugar, egg yolk, and jam and mix well. Stir in 1 tbsp flour. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.

Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.

The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.

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