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Raspberry Cheesecake Brownies
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
These chocolatey brownies are swirled with sweet raspberries and rich cream cheese to make the ultimate dessert!
Course: Dessert
Cuisine: American
Keyword: Raspberry Cheesecake Brownies
Servings: 9 -12 Brownies
Author: Michelle
Homemade Batter (you can shortcut this recipe by using a boxed mix--Ghirardelli is my favorite!)
  • 1/2 cup butter
  • 8 oz semi-sweet chocolate, chips, baking bars, whatever you have
  • 1 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 tsp espresso powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup all purpose flour
  • 4 Tbsp unsweetened cocoa powder
  • 1 Tbsp canola oil
  • 1 c chocolate chips, any kind (I used milk)
  • 8 oz cream cheese, softened
  • 1/3 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup raspberries, fresh (or frozen, thawed with the juices drained)
  1. Preheat oven to 350. Grease an 9x9 baking pan.
  2. Over a double broiler, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.
  3. Next, add in the sugar and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.
  4. Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.
  5. Add in oil and chocolate chips, stir. Set aside.
  6. In a separate bowl, mix cream cheese until light and fluffy. Add in the sugar, vanilla, and egg, and mix until combined. Add in raspberries, and beat until raspberries are well combined.
  7. Pour brownie batter in the pan. Top with dollops of cheesecake. Use a knife to swirl the cheesecake with the brownie batter.
  8. Bake for 25-30 minutes, or until brownies are no longer gooey in the center. Allow to cool for 1-2 hours, and then refrigerate for 2 more (I prefer these cold, but they may be eaten at room temperature as well!)
  9. Enjoy with milk!