Description
These brownies combine rich, fudgy chocolate with creamy cheesecake and bursts of fresh raspberry, making it a crowd-pleaser dessert.
Ingredients
Scale
- 1 cup butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan. Line the pan with parchment if desired.
- Melt the butter and mix with sugar until combined. Add eggs and vanilla, stirring until smooth.
- Whisk together the flour, cocoa powder, and salt; fold into the butter mixture until lump-free.
- Pour half of the brownie batter into the pan. Beat cream cheese and powdered sugar until smooth; drop dollops over brownie layer, press raspberries in, and top with remaining batter. Swirl with a knife.
- Bake for 30-35 minutes or until a toothpick comes out with moist crumbs. Cool completely on a wire rack before slicing into squares.
Notes
Serve with a dusting of powdered sugar or a scoop of vanilla ice cream. These brownies can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 435
- Sugar: 39g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg