Raspberry Cheesecake Brownie Recipe

This raspberry cheesecake brownie recipe tastes as great as it looks. A layer of fresh raspberry cheesecake sits upon a chocolate brownie bottom.


For brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour

For cheesecake topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon granulated sugar

Confectioners’ sugar, for sprinkling Brownies (if desired)

Microwave safe bowl
Large bowl
Medium bowl
13×9 inch baking pan

Step 1: Preheat oven to 350 degrees F.
Step 2: Butter and flour a 13 by 9-inch baking pan; set aside.

Make brownie batter:
Step 1:In a microwave safe bowl melt chocolate with butter, stir to mix, and cool.
Step 2: Whisk in sugar and eggs, 1 at a time, then vanilla and salt.
Step 3: Whisk in flour until just combined and spread batter evenly in prepared pan.

Make cheesecake topping:
Step 1:In a medium bowl with an electric mixer cream together cream cheese and sugar until light and fluffy.
Step 2: Beat in lemon juice, egg, vanilla, and salt.
Step 3: Beat in flour and spread mixture in an even layer over batter.
Step 4: Scatter raspberries over topping and sprinkle with sugar.
Step 5: Bake brownies in middle of oven for 38 to 43 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it.
Step 6: Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.
Step 7: Cut brownies into bars and sprinkle with confectioners’ sugar.

This raspberry cheesecake brownie recipe makes about 32 squares.