Raspberry Cheesecake Brownies Recipe

Name: Raspberry Cheesecake Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb dark chocolate, broken into pieces; 1/2 lb butter, cut into pieces; 7 None medium eggs, divided; 1 2/3 cup sugar, divided; 1 tbsp mayple syrup; 1 cup all-purpose flour; 1 tsp baking powder; 1 1/4 lb cream cheese; 1 tbsp cornstarch; 2 cups raspberries

Servings: persons

1
Preheat the oven to 350u00b0F. Place a bowl on top of a pot filled with 2 inches of boiling water. Place the chocolate and butter in the bowl and stir until melted and smooth. In a separate bowl, whisk 3 eggs until creamy, add 1 1/8 cups of the sugar and whisk for 5 mins. Stir in the syrup.
2
Sift the flour and baking powder into a bowl. Stir the chocolate mixture into the egg mixture, then stir in flour.
3
To make the cream cheese topping, use a hand mixer to beat together 1/4 lb of the butter and 2/3 cup of the sugar until creamy. Gradually stir in the remaining eggs, cream cheese and cornstarch.
4
Grease a 9 inch square cake pan and dust with flour. Pour in the chocolate mixture, then top with the cream cheese mixture. Add the raspberries, pushing gently into the cream cheese mixture. Bake for 60-70 mins, or until a toothpick comes out cleanly. Remove from the oven and leave to cool for 10 mins before turning out onto a wire rack. Cut into squares.

1898

kcal

Calories

129

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb dark chocolate, broken into pieces, 1/2 lb butter, cut into pieces, 7 None medium eggs, divided, 1 2/3 cup sugar, divided, and more.

Yes, Raspberry Cheesecake Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cheesecake Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions