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.
That colour is amazing! They look soooo good!!
Thank you!
Just to let you know the instructions are missing the addition of cocoa and the raspberries.
It 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.
These are beautiful and sound delicious! I want to try this recipe for sure.
I’ve just made this, so delicious, thanks for sharing the recipe.
Am I missing something? Temperature of oven…thank-you!!!
350 degrees. Thanks!
I’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?
I would love to try this recipe. Can you tell me what size of baking pan to use?
Pan size please!!
A 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.
Thanks. 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 🙂
Great photos of the delicious cake
WOW these Brownies look incredible
How many servings???????
9 large squares or 12 smaller squares