Raspberry Cream Cheese Brownies
Indulge in the decadent fusion of rich chocolate and tangy fruit with these irresistible Raspberry Cream Cheese Brownies. Combining a fudgy cocoa brownie base with luscious swirls of creamy cheesecake and vibrant raspberry preserves, this dessert is a match made in flavor heaven. Perfectly marbled for a stunning visual appeal, each bite offers a harmonious blend of sweet, tart, and chocolatey goodness. Ready in under an hour, these brownies are ideal for celebrations, afternoon treats, or satisfying your sweet tooth. Serve them fresh from the pan or chilled for an even creamier texture—either way, they’re bound to impress!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 225 grams cream cheese
- 50 grams powdered sugar
- 120 grams raspberry preserves
Instructions
Preheat your oven to 175°C (350°F) and grease or line an 8x8-inch (20x20 cm) baking pan with parchment paper.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 30-second increments, stirring in between, until smooth. Allow to cool slightly.
Whisk the granulated sugar into the melted chocolate mixture. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour three-quarters of the brownie batter into the prepared pan, reserving the remaining batter for later.
In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Dollop spoonfuls of the cream cheese mixture and the raspberry preserves over the brownie batter in the pan.
Spoon the reserved brownie batter in between the dollops. Use a butter knife to gently swirl the layers together for a marbled effect. Be careful not to over-swirl.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan before slicing into 12 squares. Serve and enjoy!
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 538.4 g | 196% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 413.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 378 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
