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Raspberry Cheesecake Brownies
Sometimes you happen upon a recipe that looks so utterly delicious, you have no other choice than to roll up your sleeves, head over to your kitchen and get to work. In my case there’s also a little camera action thrown in, making it slightly more difficult at times. Pity me. That’s how it was when I happened upon this Raspberry Cheesecake Brownies recipe. Saw them in a magazine (Delicious), coveted them, whipped them up and ate way too much of them.
Goodness gracious! If ever a brownie tasted like a little bite of heaven; it’s this one. Pure chocolaty bliss. I expect professions of love after sharing this recipe, you hear me!
Ingredients:
1 cup sieved flour
2 cups sugar
7 oz butter
7 oz dark chocolate
5 oz raspberries
14 oz cream cheese
1 tsp vanilla extract
5 eggs
Directions:
Only a few ingredients, really. Start by cutting up 7 oz of butter, and let it soften on your kitchen counter.
What also has to come to room temperature is 14 oz of cream cheese.
I’ve broken 7 oz dark chocolate in little pieces. We’ll be melting the chocolate in a little while. Don’t worry; I’ll say when!
We’ll also be using 2 cups of simple, granulated sugar. Keep both cups separated, though. You can measure things as you go—I prefer to keep the ingredients nearby, so I measure in advance.
1 cup all-purpose flour. Run it through a sieve. Always sieve your flour when baking.
The recipe calls for 5 eggs. Use room temperature eggs when you’re baking! It’ll prevent lots of possible problems.
You can definitely use fresh raspberries, but frozen berries work just fine. Perhaps even better. I prefer working with frozen berries; they’re less delicate and we’ll be pushing and shoving them around quite a bit.
Butter a 8″x 12″ square baking tray (20 x 30cm). Line it with baking paper. Mine was almost square! :)
Break out your hand-mixer. Or use your kitchenaid. Whisk the softened butter with 1 cup of sugar until slightly fluffy.
Now for a little egg action. Add 3 eggs; one at a time. Do not add the next egg until the previous one has completely blended in.
When! This is your cue to melt the chocolate. Melt the chocolate anyway you like (au bain marie or microwave), and let it cool off a bit so we won’t end up with scrambled eggs. You want to lick the fork, don’t you?
Pour the chocolate in with the butter, sugar and egg mix.
Stir it in. Add the sieved flour and carefully fold it in. There’s your brownie mix.
Put the cream cheese in a big bowl, add the 2 leftover eggs, 1 cup of sugar and 1 tsp vanilla extract. Whisk until it’s a smooth, creamy mixture.
Spread 2/3 of the chocolate mix on the bottom of your baking tray.
Pour the cream cheese on top and spread it out evenly. Now ‘drop’ little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake.
I’m not a star at this. See!
But that’s okay. I’m adding some gorgeous raspberries. They’ll distract you from my horrible baking skills and complete lack of creativity. Just push the raspberries into the cream cheese. It does work best if they’re still slightly frozen.
Bake at 350F (175C) for 40 to 45 minutes. Until the cake feels set when gently touched in the center. Let the brownies cool off completely; preferably overnight, before cutting them in squares.
These are crazy good! That means a lot, coming from someone with practically no sweet tooth. There’s a perfect balance between the density of the chocolate brownie layer, the creamy and fluffy cheesecake against the freshness and delicate sweetness of the raspberries. You really have to give them a try sometime!
Kay’s Recipe Card
Click here for printable size.
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I’ve been craving these ever since I first saw the picture! They’ve been out of the oven for about an hour, and it will be a miracle if they survive til Easter dinner tomorrow. They are fabulous! I took the advice of several posters and doubled the amount of raspberries.
I admire your lovely vegetable-laden recipes so much (the crash potatoes are fab), so what’s the next recipe I chose? The chocolate one, of course. At least the berries seem a little bit healthy…
Made 1/2 recipe last night and it was soo yummo! Now I wish I made full recipe :P
I used a lof pan and had to add baking time from 45 mins to almost an hour because It was still jiggly and gooey in the middle. End result was nice but the raspberry is a bit blackish :P hehehehe
Maybe I should use shallower pan next time…
Thx for the recipe kay!
Hey there,
the recipe is really nice
the only think i’m wondering now is why there is so much butter anyway?
I made it this morning but the next time I’ll put only 1/2 of this butter i putted now.
Best wishes.
@Ivelina:
Then don’t be surprised if they will simply fall apart or end up not tasting okay. In baking following recipes is oftentimes pretty important. You can never tell what will happen to a recipe if you alter it like that. Just as you can’t leave out half of the flour in a cake, leaving out the butter is probably not a very good idea either.
I’d find a different recipe using less butter if I were you.
@Kay:
I dont want to sound rude, I’ll try to make the cake without so much butter and I’ll write to you then. I have to tell you that today I forgot to buy enough chocolate so i was supposed to change ur recipe – i put not only melted chocolate but everything I had with choko in my house – like candies with coconut and other kinds and I’ve putted milk in it. So, it’s now really tasty cake and everybody loves it.
The main think in the recipes is that they can be easily changed showing the creativity and the love of a person.
I would take positive and negative comments with an equal attitude if I were you.
@Ivelina:
You didn’t sound rude at all, but the ingredients for this cake are reasonably expensive. It would be a total waste of money to make it and have it turn out really bad. Of course you can change things like what chocolate you use, different fruit, or even go for cocoa powder in stead of chocolate.
What I’m saying is that when you’re baking, there are certain rules you have to follow to get the flavor and texture in a cake you’re looking for. If you take a pastry recipe and leave out half the flour or half the butter, chances are you’ll end up with something inedible. A collapsing pile of chocolate or something. Just trying to keep you from wasting your money and time :)
Why not just find a more low fat recipe online?
Hi Kay – I’ve made several of your recipes and have loved every one of them. I was browsing PW’s site and yours for something new to make for a bake sale this weekend and this is it! I was actually looking for your version of PW’s apple tart when I found this because I want to make that too! Your food photo’s inspire me to put a little more effort in presentation, even for my 4 and 6 year old boys. Thanks so much!!
This is FANTASTIC! Thank you so much for a marbled brownie recipe that is so easy and SO good.
I love this recipe and you have such a good step by step instruction that I am going to try it out this weekend. I will have to invite people over to eat it or Ill be tempted to eat it all. Thanks for the recipe.
I love the printable version …what a good idea.
OH MY GOSH these were delectable!! I made these for fathers day and they were such a big hit, everyone wanted to take some home. LOVED THEM!
I found your site through Ree Drummond (Pioneer Woman). You both are awesome.
Thanks for a great site!
Melissa
Hi Kay,
I made these last night; they came out absolutely delicious, so this question is pretty much just academic: when I made the cheesecake mix, it came out really liquid — the consistency of thin cream, pretty much, which from your pictures isn’t what it’s meant to be. Any idea why — did I whisk it too much? Might it be because I used half-fat cream cheese? It came out of the oven lovely and set, so I’m not too worried — just curious for next time.
Thanks for this recipe, and the website — I’ll have to plot which to try next…
These look like the perfect thing to take on a Summer picnic. Fantastic detailed step-by-step pictures!
I made them a few weeks ago and they were absolutely amazing. My husband who is normally very health consious ate most of it. We were both in awe. This cake is definitly going to be a classic at our house.
So, Kay, here is my profession of love. I LOVE YOU AND YOUR CAKE!
And I love a food blog with loads of pictures, ingredients I can actually find in my supermarket (I live in Denmark and many of the American ingredients are impossible to get here) and degrees I can understand!
Thanks, Lene
Kay,
I just finished making some of these, they’re cooling right now and we are learning restraint by not just going on and biting into them. I can’t wait to eat it!!!!
Goodness! Dark Choc, & Raspberries are absolutely my favorite, and of course, the cheesecake is delicious. I definitely will make them for my ladies card game night next month! I’m positive we all will love it! ;-) Thank you, Kay, for sharing and I liked your website! :-) Not to mention my daughter, she’s gonna love it and want more! :-)
Just have to say, I tried these only with a box of Chocolate Brownie Mix and believe it or not, actually took the time to make raspberry sauce out of fresh raspberries and swirled the sauce in. Took fresh raspberries, put them into my food processor with sugar and lemon juice and actually strained the seeds out! Took a couple of hours alone. Needless to say, it turned out beautiful.
Thank you for sharing.
Can you please tell me how I can “translate” the oz into grams or measure them with a cup?
thanks!!!!
@Eva:
Youc can find lots of conversions online! 1oz is 30 grams!
Hi Kay!
I made this recipe for Raspberry Cheesecake Brownies today, on Christmas eve. This is a great recipe.
It’s a keeper! Thanks so much for all of your great recipes! Merry Chrismas to you!
I made these bits of heaven for a baby shower tea party last week and people were blown away. I ended up printing off 4 of your recipe cards for people who had fallen in love. If they weren’t so damn addicting I’d make them all the time! THANK YOU!
looks awesome, gonna make it thanx
Oh my gosh! The brownies came out just heavenly! They were gone in literally seconds. :)
In the middle of making it right now… AND I JUST MELTED SOME MILK CHOCOLATE FOR THIS!!! It’s not in the batter just yet. I think I have some normal dark chocolate (not cooking chocolate) in the cupboard… What happens if you use milk chocolate??? HELP PLEASE??
I have made these several times now. They are my favorite brownies. ABSOLUTELY FABULOUS!
Hello,
how much is 1oz in dutch “ons”
Regards,
Marco