Introduction to Raspberry Cheesecake Brownies
The irresistible combination of chocolate and cheesecake
If you’ve ever had the pleasure of sinking your teeth into a rich, fudgy brownie paired with a decadent cheesecake filling, you already know the magic of Raspberry Cheesecake Brownies. These treats take that delightful pairing to the next level with vibrant raspberries that add a fresh, tangy twist.
Imagine biting into a perfectly baked brownie that is dense yet moist, topped with a silky cream cheese layer that melts in your mouth. The addition of raspberries not only enhances the visual appeal but also provides a burst of tartness that perfectly balances the sweetness of the chocolate and cheesecake. Research shows that flavors balance beautifully when you introduce contrasting notes, and this combination does just that.
Whether you’re hosting a gathering or simply treating yourself after a long week, these brownies are bound to impress. Not only do they look stunning, but they also offer that delicious blend of flavors that will have your guests asking for seconds. Ready to indulge? Let’s dive into the full recipe for these Raspberry Cheesecake Brownies and transform your dessert game!
Ingredients for Raspberry Cheesecake Brownies
Creating the perfect Raspberry Cheesecake Brownies starts with gathering the right ingredients. Here's what you'll need for each layer:
Brownie Batter Ingredients
The base of our brownies is rich and fudgy. You'll need:
- 5 oz (142g) bittersweet chocolate (70% cocoa solids), coarsely chopped (link to chocolate)
- 6 tablespoons (84g) unsalted butter
- 2 large eggs at room temperature
- ¾ cup (150g) granulated sugar
- ½ teaspoon pure vanilla extract (best vanilla here)
- ¼ teaspoon salt
- ⅓ cup plus 1 tablespoon (60g) all-purpose flour
Cheesecake Batter Ingredients
This creamy layer adds a delightful contrast to the rich brownie base. For the cheesecake, you'll need:
- 9 oz (250g) brick cream cheese (softened cream cheese)
- ⅓ cup (65g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract (find it here)
- 1 large egg, at room temperature
Raspberry Swirl Ingredients
Finally, add a fruity twist with a raspberry swirl. Gather:
- 1 cup (120g) fresh or frozen raspberries
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (3g) cornstarch
- Additional fresh raspberries for topping
With these ingredients on hand, you're just a few steps away from indulging in a delicious batch of Raspberry Cheesecake Brownies!
Preparing Raspberry Cheesecake Brownies
Baking is an art form, and your journey into creating delicious Raspberry Cheesecake Brownies starts here! Not only are these brownies visually stunning with their vibrant raspberry swirls, but they combine the richness of chocolate brownies and the creaminess of cheesecake in each delectable bite. Let’s dive into the steps to bring this delightful dessert to life.
Preheat the oven and prepare the pan
First things first, preheat your oven to 325°F (160°C). While it's warming, grab a 9x9-inch square baking pan. Line it with parchment paper, allowing a 2-inch overhang on the sides for easy lifting later. Trust me, this little detail can make a world of difference when it comes time to serve. Secure the parchment with ¾-inch binder clips to keep it in place as you pour in those luscious brownie batters.
Make the brownie batter
Now, let's move on to our rich brownie batter. In a saucepan, combine 5 oz of coarsely chopped bittersweet chocolate (70% cocoa works wonders!) with 6 tablespoons of unsalted butter. Melt them together over low heat, stirring constantly until smooth. Prefer a quicker method? You can also melt them at half power in the microwave, stirring thoroughly between bursts.
Once it’s melted, whisk together 2 large eggs, ¾ cup granulated sugar, ½ teaspoon of pure vanilla extract, and ¼ teaspoon salt in a large bowl until pale and thick. Gently stir in the warm chocolate mixture until combined, then fold in ⅓ cup plus 1 tablespoon of all-purpose flour.
Prepare the cheesecake batter
In a separate medium bowl, it’s time to craft the cheesecake layer. Beat 9 oz of softened cream cheese until creamy, then add ⅓ cup of granulated sugar and 1 teaspoon of vanilla extract. Blend until smooth, then incorporate 1 large egg until just mixed. This mixture brings a luxurious creaminess that pairs perfectly with the brownie base.
Create the raspberry swirl
Now for the star of the show – the raspberry swirl! In a small bowl, mix 1 cup of fresh or frozen raspberries with 1 tablespoon of sugar and 1 teaspoon of cornstarch. Using a fork, mash it slightly to maintain some chunky texture. This fruity blend adds a beautiful tartness to our Raspberry Cheesecake Brownies.
Assemble and bake the brownies
Now, it’s time for assembly! Spread the brownie batter evenly into your prepared pan. Next, gently pour the cheesecake batter over the brownie layer. Then, dollop teaspoons of the reserved brownie batter and raspberry mixture on top. Use a skewer or a knife to create beautiful swirls.
Bake in your preheated oven for 30-35 minutes. You’ll know they’re ready when the cheesecake is set in the middle with lightly golden edges. Once baked, let cool completely in the pan before slicing with a hot knife.
Refrigerate for at least an hour before serving to let those flavors meld together beautifully. Enjoy your homemade Raspberry Cheesecake Brownies!
Variations on Raspberry Cheesecake Brownies
Gluten-free Raspberry Cheesecake Brownies
Craving those decadent Raspberry Cheesecake Brownies but need to keep it gluten-free? No problem! Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. You can easily find reliable blends in most grocery stores. Just ensure you check the labels for any hidden gluten. The end result will still deliver that rich, fudgy brownie texture, paired beautifully with the creamy cheesecake and tangy raspberry swirl.
Vegan Raspberry Cheesecake Brownies
Looking for a plant-based twist? You can create vegan Raspberry Cheesecake Brownies by using dairy-free alternatives. Replace the cream cheese with a vegan cream cheese option and substitute eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). For the chocolate, opt for dairy-free chocolate chips. These small adjustments will keep your brownies delicious without sacrificing flavor—perfect for anyone following a vegan lifestyle!
Feeling inspired? You can explore more about baking alternatives and ingredients here.
Baking Notes for Raspberry Cheesecake Brownies
Tips for Achieving the Perfect Brownie Texture
To ensure your Raspberry Cheesecake Brownies have that delectable fudgy texture, keep these tips in mind:
- Quality Ingredients: Use good-quality chocolate for richer flavor. Bittersweet chocolate with 70% cocoa gives the best balance of sweetness and bitterness.
- Avoid Overmixing: When you're folding in the flour, do it gently. Overmixing can lead to dense brownies instead of the light, airy texture you want.
- Don’t Overbake: Keep a close eye on your brownies! They’re done when the edges look set but the center remains slightly soft—a perfect indicator of that delightful fudginess you crave.
For more tricks on brownie perfection, check out this expert guide on brownie baking. Happy baking!
Serving suggestions for Raspberry Cheesecake Brownies
Indulging in Raspberry Cheesecake Brownies is already a delightful treat, and you can elevate the experience even further with some perfect pairings. Consider serving these decadent brownies with a dollop of whipped cream or a scoop of vanilla ice cream to add a rich creaminess that complements the tart raspberry swirl. For an extra zing, drizzle a little chocolate sauce on top.
Looking for a beverage to enhance your dessert? A cup of freshly brewed coffee or a refreshing cup of mint tea pairs beautifully, cutting through the sweetness and contrasting the flavors. For a lighter touch, serve with a side of fresh berries—such as raspberries or strawberries—that echo the flavors in the brownies. Enjoy!
Tips for Making Perfect Raspberry Cheesecake Brownies
Creating Raspberry Cheesecake Brownies can be a delightful endeavor! Here are some handy tips to ensure your brownies turn out perfectly every time:
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Choose High-Quality Chocolate: The better the chocolate, the richer the flavor. Go for bittersweet chocolate with at least 70% cocoa solids for that deep taste.
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Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps achieve a smoother cheesecake filling without lumps.
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Don’t Overmix: When combining your ingredients, especially after adding flour, mix just until combined to avoid tough brownies.
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Swirl Carefully: When incorporating the raspberry mixture, a few gentle swirls will give you those beautiful marbled patterns without overmixing the batter.
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Cool Completely: Allow your brownies to cool before slicing for clean, neat pieces. Enjoy!
With these tips, your Raspberry Cheesecake Brownies will impress everyone at your next gathering!
Time details for Raspberry Cheesecake Brownies
Preparation time
Getting started with these Raspberry Cheesecake Brownies takes about 20 minutes. You'll be mixing up that rich brownie batter, whipping the creamy cheesecake layer, and preparing fresh raspberries for that delightful swirl.
Baking time
Once everything is in the pan, bake your brownies for 30 to 35 minutes. Keep an eye on them—they should puff up beautifully and have a lightly golden edge when they're ready.
Total time
In total, you're looking at around 1 hour and 15 minutes to create this delicious dessert. Factor in some cooling time for the brownies in the pan and an hour in the fridge for optimal slicing! If you're curious about the science behind the cooling process or need more dessert tips, check out The Kitchn.
Related Resources
For more delicious dessert ideas, consider visiting Sally's Baking Addiction or Joy of Baking, where you'll find a treasure trove of recipes to satisfy your sweet cravings!
Nutritional Information for Raspberry Cheesecake Brownies
When indulging in Raspberry Cheesecake Brownies, it's essential to know what you're treating yourself to! Here’s a quick breakdown of the nutritional values per serving.
Calories
Each serving contains approximately 200 calories, making these brownies a delightful yet manageable dessert option.
Protein
With about 3 grams of protein per serving, these brownies provide a small boost of energy while still satisfying your sweet tooth.
Sodium
The sodium content is around 100 mg per serving, so they fit into a balanced diet without worrying too much about salt intake.
For a detailed look at the ingredients, check out the full recipe above and enjoy creating these decadent Raspberry Cheesecake Brownies!
FAQs about Raspberry Cheesecake Brownies
Can I use frozen raspberries?
Absolutely! Using frozen raspberries is a great way to make these brownies anytime, as they're often more accessible and just as flavorful as fresh ones. Just make sure to thaw them and drain any excess liquid to avoid making the batter too soggy. This way, you still get that delightful raspberry swirl!
How do I store leftover brownies?
To keep your Raspberry Cheesecake Brownies fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their life, pop them in the fridge for up to a week. They also freeze beautifully! Just wrap individual pieces tightly in plastic wrap and then store them in a freezer bag for up to three months. When you're ready to enjoy them, simply thaw at room temperature.
Can I substitute the cream cheese?
If you're looking for a cream cheese substitute, consider using mascarpone for a milder flavor or even Greek yogurt for a healthier option. However, remember that this may alter the texture and flavor slightly, so adjust your expectations accordingly. Vanilla-flavored options can also enhance the cheesecake profile!
Conclusion on Raspberry Cheesecake Brownies
In summary, Raspberry Cheesecake Brownies are a delightful fusion of creamy cheesecake and fudgy brownies, perfect for any dessert lover. These treats not only impress with their stunning presentation but also with their rich flavors. Give this recipe a try, and let the delightful blend of sweet and tangy flavors brighten your day! For more dessert inspiration, be sure to check out Baker's Delight.
Raspberry Cheesecake Brownies
Equipment
- 9×9-inch square baking pan
- saucepan
- electric hand mixer
- Large Bowl
- medium bowl
- Small bowl
- fork
- Skewer
Ingredients
Brownie batter
- 5 oz bittersweet chocolate with 70% cocoa solids, coarsely chopped I like this one
- 6 tablespoon unsalted butter
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
- ¼ teaspoon salt
- ⅓ cup plus 1 tbsp all-purpose flour
Cheesecake batter
- 9 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract Simply Organic Vanilla Extract
- 1 large egg, at room temperature
Raspberry swirl
- 1 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon corn starch
- fresh raspberries for topping
Instructions
Preparation
- Preheat the oven to 325°F. Line a 9x9-inch square baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Make the brownie batter. Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring.
- Combine eggs, sugar, vanilla and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Whisk in warm melted chocolate mixture until smooth and glossy. Sprinkle flour over the surface and fold it in. Reserve about ⅓ cup (80ml) of brownie batter and spread the rest evenly into the prepared pan.
- Make the cheesecake batter. Beat the soft cream cheese in a medium bowl with an electric hand mixer or spatula until very smooth. Add sugar and vanilla and beat until smooth and glossy. Beat in egg until well incorporated. Spread this batter evenly over the brownie batter in the pan, then spoon teaspoons of the reserved brownie batter randomly over top.
- Make the raspberry swirl. Combine raspberries, sugar and corn starch in a small bowl and mash it up with a fork leaving it just a bit chunky. Spoon teaspoons of this raspberry mixture over the batter in the pan and use a skewer to swirl all of the flavors together.
- Bake for 30-35 minutes until puffed and the cheesecake is set in the middle with lightly golden edges. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.
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