Last week, I made a simple raspberry coulis, and I said it’d be important for this week. Well, now you see why!
What do you get when you combine bright and tart raspberries, dark and decadent brownies, and sweet, smooth cheesecake? You get this masterpiece of a brownie with cheesecake and raspberry swirls.
Is it the most elegant dessert in the world? No. Is it an incredible example of what happens when you mix complementary flavors? Absolutely.
The only downside to this recipe is that it’s more work than normal brownies to make. And, I guess, you need a raspberry sauce, but that was easy enough to make that I don’t think it’s much of a roadblock. Just give yourself some extra time if you want to make both on the same day.
You also don’t need the parchment paper. I use it because it’s an easy way to remove the finished brownies for cutting and presentation, but if you’re fine cutting and scooping from the pan, they don’t really stick in my experience.
Raspberry Cheesecake Brownies
Equipment
- 9×13 Baking Dish
- Parchment Paper
- Mixing Bowls
- Stand Mixer
- Toothpick or Skewer
Ingredients
For the Brownies
- 1 Cup Butter Melted
- 2⅓ Cups Sugar
- 1 Tbsp Vanilla Extract
- 4 Eggs Room Temperature
- 1½ Cups Flour
- 1 Cup Cocoa Powder
- ½ Tsp Salt
For the Cheesecake Filling
- 8 Oz. Cream Cheese Softened
- 1 Egg
- 1 Tsp Vanilla Extract
- ⅓ Cup Sugar
- ½ Cup Raspberry Coulis See post for link to recipe
Instructions
- Grease your baking dish with a cooking spray or butter. Line if with parchment paper if you like, and set aside. Preheat your oven to 350℉.
- In one mixing bowl, mix together the flour, cocoa powder, and salt from the brownie mix.1½ Cups Flour, 1 Cup Cocoa Powder, ½ Tsp Salt
- In another bowl, mix together the butter and sugar, and cream them together until well combined and fluffy.1 Cup Butter, 2⅓ Cups Sugar
- Add the four eggs and tablespoon of vanilla to the butter-sugar mix and stir to combine. Then, fold in the flour mixture and stir. Mix but don't over-mix, to avoid gluten formation.1 Tbsp Vanilla Extract, 4 Eggs
- In your stand mixer, beat together the cream cheese, egg, vanilla, and sugar from the cheesecake list, until smooth and creamy.8 Oz. Cream Cheese, 1 Egg, 1 Tsp Vanilla Extract, ⅓ Cup Sugar
- Spread half of the brownie batter across the bottom of the baking dish in an even layer. It will be thick, so spread it smooth with a rubber spatula if you need to.
- Drop spoonfuls of cheesecake mix over the brownie mix and spread it out, almost but not quite to the edge. Drizzle raspberry coulis over this.½ Cup Raspberry Coulis
- Swirl the cheesecake and raspberry together, trying not to mix it into the brownie mix below.
- Drop spoonfuls of the remaining brownie mix over the top of all of this, and repeat the swirl process to smooth it out and spread it evenly.
- Bake the brownies for 40 minutes, then remove and let cool for an hour or so before serving.