Gooey raspberry cheesecake swirled through rich chocolate brownie...a match made in heaven!
I'm going to make an extremely bold statement. This is THE best brownie I've ever eaten. Phew, felt good to get that off my chest.
I've eaten a lot of brownies in my time. Regular brownies, brownies with bits & piece added in, cookies & cream brownies, mint brownies...but it's these ones. These gooey, pink delicious raspberry cheesecake brownies that have stilled my brownie loving heart.
The base is a super chocolatey, dense and fudgy brownie...strong enough to hold up to the topping but not rock-like in any way shape or form. And then the killer blow - raspberry cheesecake topping with pretty swirly patterns and dotted with fresh raspberries. Because we all know that if it looks pretty, it tastes better!
The trick to making the swirly pattern extra swirly is to keep back a ¼ cup of the brownie mixture and pour that over top of the cheesecake layer before running a knife through it...I learnt that little trick from one of my FAV bloggers Sally.
I took this brownie to work for my birthday morning tea shout, I blinked and it was gone! Lucky for me I had kept a couple of pieces back at home...so sneaky!
This would be the perfect addition to any pot-luck dessert type situation and I have a sneaking suspicion that adding vanilla ice-cream and even more fresh raspberries would make this a welcome guest at the Christmas table.
[mc4wp_form]
Raspberry Cheesecake Brownie
Ingredients
Brownie
- 150 grams dark chocolate
- 115 grams butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- ¾ cup flour (105 grams)
Cheesecake
- 250 grams cream cheese room temperature
- 2 Tablespoons sugar
- ⅓ cup raspberry jam
- Fresh or frozen raspberries to decorate
Instructions
- Pre heat the oven to 180°C. Prepare a brownie tin by lining it with tinfoil leaving an overhang on all sides.
Brownie
- Break the chocolate up into small pieces, add to a medium saucepan with the butter and melt over a medium heat. Remove from the heat and allow to cool for 15 minutes. (I made the cheesecake mix while I waited for this to cool)
- Add the sugar, eggs, vanilla and flour and mix together until combined. Reserve ¼ cup of brownie batter and pour the rest into the prepared tin.
Cheesecake:
- In a separate bowl, or the bowl of a stand mixer cream the cream cheese, sugar and jam until pale pink and fluffy and until there are no lumps.
- Spoon the cheesecake mixture on top of the brownie mix and then drizzle the remaining ¼ cup of brownie batter over the cheesecake.
- Take a sharp knife and swirl it through the pan until you are happy with the pattern. Place fresh or frozen raspberries on top.
- Bake brownie for 35-40 minutes until the cheesecake is almost set and a toothpick comes out nearly clean. (Mine took 38 mintues) Cover the brownie with tinfoil after 20 minutes so that the top doesn't go too brown.
- Allow to cool completely in the pan before cutting into squares.
- Store leftovers in an airtight container at room temperature for 3-4 days.
Katrina says
great recipe loved the taste amazing
Carolyn says
So decadent! I will be making these over and over for friends and special occasions!
Kathy says
Just checking. .plain or self raising flour. Thanks
Laura says
Hi Kathy - plain flour in this recipe - the brownie doesn't need to rise in this instance as it's better fudgy! 🙂
Robyn says
Wow, these look amazing! Love the little story about your colleagues gobbling them up in the blink of an eye & very clever of you to conceal a couple of pieces for yourself. I think I'll take your advice and add this to my Christmas Pinterest board - thanks! (visiting via Fabulous Foodie Fridays 🙂 )
Laura says
Hey Robyn, thanks for visiting! I hope you like this as much as we all did!
Lisa @ Chocolate Meets Strawberry says
Yum, these look gorgeous, Laura! I love swirl brownies and the little knife trick - so easy yet it looks seriously impressive and tricky! 😉 I actually made some peanut butter swirl brownies for my blog the other day and didn't end up posting them because they were too salty, eek! It was a shame because the swirls turned out beautifully, so now that I have seen this you have inspired me to try again! Probably should have used unsalted peanut butter haha...
Laura says
OMG please post the recipe for that!!! I loooove chocolate and peanut butter! And swirly things are so pretty right? 🙂
Kirsty says
Yuuuum! Think I'm going to have to make this for our next Church lunch!!
Laura says
You should...this one was as much of a hit as the chocolate peanut butter slice for sure!
Jessica @ Sweetest Menu says
Wow! How gorgeous are these brownies? So much to love! Especially your perfect swirls!
Laura says
Thanks Jessica! Haha I totally fluked it with the perfect swirls!!
Gina says
These look great!
Laura says
Thanks Gina!