Raspberry Cheesecake Brownies
Ingredients
Brownie Batter
-
½
cup
unsalted butter
-
2
Tablespoons
vegetable oil or melted coconut oil
-
1
cup
granulated sugar
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
¾
cup
unsweetened cocoa powder
-
½
cup
all-purpose flour
-
¼
teaspoon
salt
-
1
cup
semi-sweet chocolate chips
Raspberry Cheesecake Batter
-
8
ounces
full-fat brick cream cheese
-
¼
cup
granulated sugar
-
2
Tablespoons
all-purpose flour
-
1
egg yolk
at room temperature
-
¼
cup
raspberry preserves or raspberry jam
-
1–2
drops
pink or red gel food coloring (optional)
-
to taste
fresh raspberries (optional, for topping)
Instructions
- Preheat the oven to 350°F (177°C) and line a baking pan with parchment paper.
- Prepare the brownie batter by melting butter and mixing it with oil and sugar. Let it cool slightly before adding eggs and vanilla.
- Incorporate cocoa powder, flour, and salt into the brownie mixture, then fold in chocolate chips.
- Spread most of the brownie batter in the prepared pan, reserving about ½ cup for later.
- Make the cheesecake batter by beating cream cheese and sugar until smooth, then add flour, egg yolk, and raspberry preserves.
- Drop spoonfuls of the cheesecake batter onto the brownie batter, then add the reserved brownie batter on top.
- Swirl the batters together with a knife and optionally press fresh raspberries on top.
- Bake for 40–42 minutes or until a toothpick comes out with a few moist crumbs.
- Cool completely for at least 3 hours before cutting into squares.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
You might also like