Raspberry Cheesecake Brownies
Decadent brownies swirled with raspberry coulis and cheesecake filling.
Equipment
- 9x13 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.