Description
Deliciously rich chocolate brownies swirled with creamy cheesecake and tangy raspberries, perfect for special occasions.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a heart-shaped brownie pan well with butter or nonstick spray.
- Whisk together melted butter, sugar, cocoa powder until smooth. Add eggs one at a time, then stir in vanilla. Fold in flour and salt until just combined.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in raspberries and lemon juice.
- Pour half of brownie batter into the pan. Spread cheesecake mixture over. Drop remaining brownie batter and swirl.
- Bake for 25-30 minutes until edges are set. Cool completely before refrigerating for 30 minutes if firmer slices are desired.
Notes
Use room-temperature cream cheese for a smooth filling. Don’t overmix the brownie batter after adding flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 370
- Sugar: 26g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg