Description
Delicious raspberry cheesecake brownies with a rich chocolate base and creamy topping.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- In a saucepan, melt the butter over medium heat.
- Remove from heat, and stir in granulated sugar, eggs, and vanilla.
- Mix in flour, cocoa powder, and salt until just combined.
- Spread half of the brownie batter into the prepared pan.
- In a bowl, mix cream cheese and powdered sugar until smooth.
- Drop spoonfuls of cream cheese mixture over the brownie layer.
- Add raspberries on top of the cream cheese mixture.
- Spread the remaining brownie batter over the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Use fresh raspberries for best flavor.
- Store leftovers in the fridge.
- Can be served warm or cold.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Raspberry Cheesecake Brownies