Raspberry Cheesecake Brownies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Set the oven rack to the lower third and preheat to 350°F (177°C). Line a 9-inch square pan with parchment, leaving overhang on the sides. Set aside.
2. Beat the cream cheese and butter on medium-high until smooth, about 2 minutes. Add the sugar, flour, vanilla and raspberry powder (if using) and beat until combined. For a deeper pink, beat in more raspberry powder a teaspoon at a time. Finally, beat in the egg just until incorporated. Set aside.
3. Melt the butter in the microwave in a large heatproof bowl, or in a small saucepan on the stove, then transfer to a large bowl. Whisk in the sugar and oil. Let it sit 1 minute to cool slightly.
4. Add the eggs and vanilla and whisk well until the sugar dissolves and the mixture no longer looks grainy. Add the cocoa, flour, salt and hot water and whisk until smooth. Fold in the chocolate chips.
5. Spread about 1/3 of the brownie batter in the lined pan. Drop large spoonfuls of about half the cheesecake batter over it. Alternate large spoonfuls of the remaining brownie and cheesecake batters. Bang the pan on the counter a few times to settle.
6. Dot small spoonfuls of jam over the top. Gently swirl with a knife, then bang the pan a few more times to settle the layers.
7. Bake for 33–40 minutes (about 36 minutes in the author's oven), until a toothpick in the center comes out with only a few moist crumbs. Tent with foil at the 25-minute mark to stop over-browning.
8. Cool on a rack completely, at least 3 hours.
9. Lift out with the parchment overhang, cut a cutting board, and slice into squares. Refrigerate leftovers for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggCream cheeseChocolate chipRaspberryJam