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Raspberry cheesecake brownies are a fun twist on classic brownies. They mix rich chocolate with creamy cheesecake and tart raspberries. The layers create a tasty treat with contrasting flavors and textures. You get the fudgy goodness of a brownie plus a smooth, creamy filling.

Raspberry Cheesecake Brownies

Indulge your sweet tooth with delicious raspberry cheesecake brownies! This recipe combines rich, fudgy brownies with creamy cheesecake and tart raspberries for a delightful dessert experience. Perfect for any occasion, these brownies are easy to make and bursting with flavor. Follow our simple steps to create this showstopper that will impress everyone.
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Ingredients
  

1/2 cup (115g) unsalted butter

1 cup (200g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup fresh raspberries (plus extra for garnish, if desired)

Cheesecake Layer:

8 oz (226g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) baking pan or line it with parchment paper for easier removal later.

    Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat, and stir in the sugar. Allow to cool slightly, then mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

        Prepare the Cheesecake Layer: In a medium bowl, beat the softened cream cheese with granulated sugar until smooth. Add in the egg and vanilla extract, mixing until well combined and creamy.

          Layer the Brownies and Cheesecake: Pour half of the brownie batter into the prepared baking pan, smoothing it out. Drop spoonfuls of the cheesecake mixture over the brownie batter, then add the remaining brownie batter on top. Using a knife or skewer, swirl the cheesecake layer gently into the brownie batter to create a marbled effect. Scatter fresh raspberries on top.

            Bake the Brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

              Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes. Use the parchment paper to lift them out and let them cool completely on a wire rack. Cut into squares and serve at room temperature or chilled.

                - Presentation Tips: For an elegant touch, dust the tops of the brownies with powdered sugar before serving and garnish each square with a fresh raspberry.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 16