Fudgy and rich Raspberry Cheesecake Brownies featuring a dense dark chocolate base swirled with vanilla cream cheese and sweet raspberry jam.

Scale

Cheesecake Batter:

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

2 Tablespoons (26g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

2 Tablespoons all-purpose flour

1 teaspoon vanilla extract

1 large egg, at room temperature

optional: freeze-dried raspberry powder (see Note)*

Brownie Batter:

1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces

1 cup (200g) granulated sugar

2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

3/4 cup (62g) Dutch-process cocoa powder*

1/2 cup (63g) all-purpose flour (spooned & leveled)

1/4 teaspoon salt

1 Tablespoon hot water

3/4 cup (135g) semi-sweet chocolate chips

Topping:

1/4 cup (75g) raspberry jam

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. Beat cream cheese, softened butter, sugar, flour, vanilla, egg, and optional raspberry powder for 1 minute until smooth.

3. Melt butter, then whisk in sugar, oil, eggs, and vanilla extract until glossy.

4. Whisk in cocoa powder, flour, salt, and hot water, then fold in semi-sweet chocolate chips.

5. Spread 3/4 of brownie batter in pan, top with cheesecake batter, dollop remaining brownie batter and raspberry jam, and swirl with a knife.

6. Bake for 32 to 38 minutes until set; cool completely, chill for 2 hours in the refrigerator, and slice.

Use full-fat brick cream cheese. Chill for at least 2 hours before slicing for clean bakery cuts.