Raspberry Cheesecake Swirl Brownies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16 small brownies
 
Layers of fudgy brownie, creamy cheesecake, and tart raspberry sauce.
Ingredients
  • Raspberry Sauce:
  • 6 ounces fresh raspberries (170g)
  • ¼ cup sugar (1.75oz/50g)
  • 1½ teaspoons cornstarch
  • 2 teaspoons lemon juice
  • Brownie Batter:
  • 9 ounces chocolate, divided (283.5g)
  • 8 tablespoons unsalted butter, cut into pieces (4oz/113g)
  • 1 cup sugar (7oz/200g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (3.4oz/97g)
  • ¼ cup cocoa powder (.75oz/21g)
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • Cheesecake:
  • 8 ounces softened cream cheese (225g)
  • ¼ cup sugar (1.75oz/50g)
  • 1 large egg
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350°F. Spray an 8x8-inch baking pan with cooking spray, or butter well, and line with parchment, leaving a 1-inch overhang on two sides.
  2. Combine the raspberries, sugar, cornstarch, and lemon juice in a saucepan, stir well to coat the berries in the sugar and cornstarch. Cook over medium-high heat until the berries break down and begin to boil. Boil for 1 minute until thickened. Remove from the heat.
  3. In a microwave-safe bowl, combine 8 ounces of the chocolate and butter. Microwave in 30-second intervals, stirring between each interval until the chocolate and butter are melted and smooth. Whisk in the sugar followed by the eggs, one at a time, whisking well after each addition. Stir in vanilla, followed by the flour, cocoa powder, baking powder, and salt to completely combine. Don't leave any streaks of flour in the batter. Spread the batter into the prepared pan.
  4. In another bowl beat the cream cheese until smooth, add sugar and beat to combine. Add the egg and vanilla and beat until completely combined and smooth, scraping the bowl as needed. Beat in the vanilla extract. Spread the cheesecake batter on top of the brownie batter in an even layer, followed by the raspberry sauce, and swirl the raspberry sauce into the cheesecake layer using a butter knife. Sprinkle the remaining chocolate over the top. Bake for 35-40 minutes in the preheated oven. The top of the cheesecake batter should be just golden around the edges. Remove from the oven and cool completely before serving. These are excellent chilled in the refrigerator for a few hours.
Notes
I used Trader Joe's Pound Plus dark chocolate bar and Valrhona cocoa powder for these brownies.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/02/15/fudgy-raspberry-cheesecake-brownies/