Raspberry Cheesecake Brownies

Posted on October 9, 2013 in Brownies

Raspberry Cheesecake Brownies

The tart, tangy flavor of the fresh raspberries make these delicious cream cheese brownies a lovely treat. Cake-like around the edges with a fudge-like middle, swirled with a sweetened cream cheese makes such a fabulous combination of textures and flavors.

Brownie Ingredients (from Alton Brown):

225g caster sugar

225g light brown sugar

150g coco powder

75g plain flour

1/2 teaspoon salt

4 large eggs

225g melted butter

2 teaspoons vanilla extract

Raspberry Cheesecake Ingredients (from Bakers Royale):

225g cream cheese

80g caster sugar

170g raspberry jam or fresh puree raspberries

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 tablespoons plain flour

Handful of raspberries

Directions for chocolate  brownies:

Heat the oven to 175°C . Line a baking tray with baking parchment and grease it. Place both sugars into a food processor and plus to combine, set aside in a bowl.


Sieve the coco powder and flour and add to the bowl with sugar. Then add 1/2 teaspoon of salt.

Sieve the coco powder and flour and add to the bowl with sugar.

In a mixer fitted with a whisk attachment, whisk the eggs at a medium speed until they become light and fluffy.

whisked eggs

Now add in the vanilla and the rest of the dry ingredients. Beat until incorporated then slowly pour in the melted butter until all is combined.


Set aside while you make the raspberry cheesecake layer.

Brownie mixture

Directions for raspberry cheesecake layer:

Add all ingredients to your mixer which should be fitted with a whisk attachment and beat until it its light and fluffy.


Pour 3/4 of the brownie mixture into your lined baking tray, spread until even. Then pour the raspberry cheesecake layer on top. Next pour the remaining brownie mixture over the cheesecake layer.


Using a fork or knife gently swirl the two mixtures together. Sprinkle some fresh raspberries on top.


Bake in the middle of the oven for 30-40mins until a skewer or toothpick is inserted into the centre of the brownies and is removed clean. Remove from the oven and cool in the baking try for 10-15mins.


Then carefully remove from the baking tray and peel of the lining. Cool for a further 40mins. Cut the brownies once cool.



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