Raspberry Cheesecake Brownies. In all their swirly, twirly pink beauty. They're devilishly rich, undeniably dense, sorta fancy, and require a tall glass of milk to wash down all their decadence. These Raspberry Cheesecake Brownies make a beautiful dessert for any occasion!
These Raspberry Cheesecake Brownies are so delicious that they are going to make your head spin!
Deliciously moist and fudgy brownies combined with the perfect raspberry cheesecake mixture.
Raspberry Cheesecake Brownie is my new breakfast.
You can cook Raspberry Cheesecake Brownies using 14 ingredients and 10 steps. Here is how you cook it.
Ingredients of Raspberry Cheesecake Brownies
- It's of Brownie mixture.
- Prepare 200 g of plain dark chocolate.
- It's 175 g of salted butter.
- Prepare 75 g of caster sugar.
- It's 100 g of soft brown sugar.
- It's 130 g of plain flour.
- Prepare 3 of free range eggs.
- You need of Raspberry puree.
- Prepare 200 g of raspberries.
- You need 50 ml of water.
- You need of Cheesecake topping.
- Prepare 250 g of full fat cream cheese.
- You need 75 g of caster sugar.
- You need 1 of egg.
The rest are classic cheesecake and brownie ingredients that are found in your pantry. Two of my all-time favorite desserts in the world colliding into one glorious creation-with raspberries, because chocolate and raspberries should never be apart. This brownie has not one but three layers of joy! Intensely rich chocolate brownie with a baked vanilla cheesecake layer topped with fresh raspberry whipped.
Raspberry Cheesecake Brownies step by step
- Line a brownie tin with greaseproof paper and preheat the oven to 180°/gas mark 4..
- Melt the chocolate and butter together in a heat-proof bowl over a pan of simmering water, until totally melted..
- Weigh out the sugars, and combine with the buttery chocolate mixture in a large mixing bowl..
- Add the flour and mix well..
- Crack the eggs straight into the mixture and beat together. When you've finished, the batter should be smooth and well combined..
- Pour the brownie mixture into the prepared tin, make sure it is level and leave to one side..
- Now prepare the raspberry puree. Add the raspberries, 50ml water and raspberry jam (optional) into a small saucepan. Bring to the boil and bubble for 5-7 minutes until thickened and pulpy, stirring and squatting the berries occasionally to encourage them to break down. Strain through a sieve into a small bowl (discard seeds). Set aside to cool..
- In a medium bowl, beat the cream cheese until soft then mix in the egg and sugar until smooth..
- Pour the cheesecake mixture evenly over the brownie mixture. Gently spread to cover..
- Using a teaspoon, dollop drops of raspberry puree onto the cheesecake mixture. Run a skewer through the raspberry droplets to create a marble. Once you are happy with how it looks, bake for 25-30mins or until the cheesecake looks like it has set. Cool completely before cutting into squares..
These raspberry cheesecake swirl brownies are a slightly healthier version of the famous brownies from Baked! Right after Christmas, Betsy from Java Cupcake came up to Berlin and of course. Rich, fudgy brownies are topped with a creamy cheesecake layer that's been swirled with sweet Love raspberry? Well, then I have your new favorite dessert! These brownies have layer upon layer.
