Description
These Raspberry Swirl Cheesecake Brownies are a decadent fusion of rich, fudgy brownies and creamy cheesecake, swirled with a vibrant raspberry puree for the ultimate indulgent dessert. Perfect for Valentine’s Day, birthdays, or a special treat, these showstopping brownies are easy to make and guaranteed to impress. Follow this step-by-step recipe to create a viral-worthy dessert that everyone will love!
Ingredients
Scale
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Swirl
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
Instructions
Step 1: Prepare the Brownie Batter
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until smooth.
- Sift in cocoa powder, flour, baking powder, and salt and gently fold until combined.
- Spread the batter evenly into the prepared baking pan.
Step 2: Make the Cheesecake Mixture
- In another bowl, beat cream cheese, powdered sugar, and vanilla extract until creamy.
- Dollop spoonfuls of the cheesecake mixture over the brownie batter.
Step 3: Swirl with Raspberry Puree
- Drizzle raspberry puree over the cheesecake layer.
- Using a knife or toothpick, gently swirl the raspberry and cheesecake into the brownie batter for a marbled effect.
Step 4: Bake & Cool
- Bake for 35-40 minutes, or until the edges are set and a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for at least 1 hour, then refrigerate for another 1-2 hours for best texture.
- Slice and enjoy!
Notes
- For extra fudgy brownies, slightly underbake and let them firm up in the fridge.
- Use store-bought raspberry jam if fresh raspberries aren’t available.
- Add dark chocolate chips to the brownie batter for an even richer taste.
- Gluten-free option: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
