I always like to have every palate covered at the dessert table. What this means is I need something for everyone. But I am in Spring mode, and fudgy chocolate brownies just seem so winter to me.
I had to find a way to incorporate the chocolate favorite, but add something springy and fresh to it. Raspberries. I think I should rename these brownies-The Best of Both Worlds Brownies. Because that is exactly what they are, rich chocolate fudge brownies swirled with light and fresh raspberry cheesecake.
This past weekend I made these brownies for a party. They were a huge hit! Make these for your weekend brunch to satisfy those chocolate lovers!
Raspberry Cheesecake Swirled Brownies
Ingredients
Chocolate Fudge Brownies
- 8 ounces semisweet chocolate chips
- 8 tablespoons unsalted butter (1 stick)
- 1 cup sugar
- 2 large eggs
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons milk or cream
Raspberry Cheesecake Swirl
- 3/4 cup or 6 oz of cream cheese , softened
- 1 cup fresh or defrosted frozen raspberries
- 1 egg
- 1/2 cup sugar
- 1/2 tsp vanilla
Instructions
Chocolate Fudge Brownies
- Preheat oven to 350 degrees
- Melt butter and chocolate chips in the microwave on high for 1 minutes.
- Remove and stir together.
- If the choc/butter mixture is not completely melted, put back in microwave for 30 sec.
- Add eggs and sugar and whisk together.
- Add the flour salt and milk, and whisk together to mix.
- Pour into baking dish.
Raspberry Cheesecake Swirl
- In the bowl of a mixer, beat cream cheese and sugar until fluffy.
- Add in egg and vanilla and beat until combined.
- Mixing on low, add raspberries and mix until just combined.
- Drop dollops of the cheesecake batter of the all over the brownie mixture and swirl with the tip of a knife.
- Bake for 30 min or until a knife comes out clean.
bakearama says
March 26, 2013 at 10:18 amThat colour is amazing! They look soooo good!!
The Seaside Baker says
March 26, 2013 at 10:22 amThank you!
Shan says
September 8, 2013 at 9:31 amJust to let you know the instructions are missing the addition of cocoa and the raspberries.
Amy says
November 17, 2013 at 5:20 pmIt says raspberries (add last). However, you are correct in that it does not say when to add the cocoa. I’m guessing with the flour, but it would be nice if she updated the recipe so we could be sure.
Andi @ The Weary Chef says
October 25, 2013 at 2:14 pmThese are beautiful and sound delicious! I want to try this recipe for sure.
amallia says
July 2, 2014 at 2:53 amI’ve just made this, so delicious, thanks for sharing the recipe.
nadia prasel says
December 17, 2015 at 4:51 amAm I missing something? Temperature of oven…thank-you!!!
theseasidebaker says
December 17, 2015 at 6:01 am350 degrees. Thanks!
Judi says
January 15, 2016 at 9:44 amI’m wondering if you could use a brownie mix for the bottom layer? I’ve found them to be almost better than scratch and it would save time. Also, could you sprinkle some mini dark chocolate chips on top when it comes out of the oven?
tim says
February 5, 2016 at 8:29 amI would love to try this recipe. Can you tell me what size of baking pan to use?
Pkiefs says
February 10, 2016 at 6:57 pmPan size please!!
Jackie (theseasidebaker) says
February 10, 2016 at 7:09 pmA 9×13 inch pan is what I used. If you like them a but thicker (and need to serve less people) use a 8×8 inch pan. Hope this helps.
tim says
February 11, 2016 at 11:33 amThanks. I used the 8×8 and the brownie came out great. However, the raspberry mix was a bit to much for the 8×8 size. I will try using the 9×13 size pan 🙂
Cakes to Bangalore says
August 18, 2016 at 12:32 pmGreat photos of the delicious cake
Radhika says
September 2, 2016 at 3:22 pmWOW these Brownies look incredible
Inessa K says
October 30, 2016 at 12:46 pmHow many servings???????
theseasidebaker says
November 8, 2016 at 9:50 am9 large squares or 12 smaller squares