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Chocolate Raspberry Cheesecake Brownies

Chocolate Raspberry Cheesecake Brownies recipe image
Indulge in the ultimate dessert contradiction with these Chocolate Raspberry Cheesecake Brownies. The base is a dense, fudgy chocolate brownie that melts in your mouth, providing a deep cocoa richness. Layered on top is a smooth, creamy cheesecake mixture that offers a subtle tang to balance the sweetness. A vibrant raspberry jam is swirled through the center, adding bursts of fruity acidity and beautiful marbled visuals. These bars are perfect for potlucks, holiday gatherings, or simply satisfying a serious chocolate craving. They hold up well when stored in the fridge, making them an easy make-ahead treat for any occasion.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 40
Calories: 4914.0
Dietary: Vegetarian
Description
Indulge in the ultimate dessert contradiction with these Chocolate Raspberry Cheesecake Brownies. The base is a dense, fudgy chocolate brownie that melts in your mouth, providing a deep cocoa richness. Layered on top is a smooth, creamy cheesecake mixture that offers a subtle tang to balance the sweetness. A vibrant raspberry jam is swirled through the center, adding bursts of fruity acidity and beautiful marbled visuals. These bars are perfect for potlucks, holiday gatherings, or simply satisfying a serious chocolate craving. They hold up well when stored in the fridge, making them an easy make-ahead treat for any occasion.
Ingredients
  • 6 ounce Semisweet chocolate; chopped
  • 3 ounce Unsweetened chocolate;
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Line a 13x9-inch baking pan with foil, leaving an overhang on opposite sides for easy removal.
  2. 2
    Place chopped semisweet and unsweetened chocolate in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until melted and smooth. Remove from heat and let cool to lukewarm.
  3. 3
    In a large bowl, beat softened cream cheese with 1/3 cup sugar until smooth and creamy. Beat in 1 egg and 1 teaspoon vanilla extract until well combined. Set aside.
  4. 4
    In a separate large bowl, beat softened butter with remaining 1 2/3 cups sugar until light and fluffy. Beat in remaining 3 eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. 5
    Beat in remaining 2 teaspoons vanilla extract, then mix in the cooled chocolate mixture until fully combined.
  6. 6
    Add flour and salt to the chocolate mixture. Mix just until combined; do not overmix.
  7. 7
    Spread the chocolate batter evenly into the prepared pan.
  8. 8
    Drop spoonfuls of the cheesecake mixture over the chocolate batter. Dollop raspberry jam on top of the cheesecake drops.
  9. 9
    Use a knife or skewer to gently swirl the cheesecake and jam into the chocolate batter, creating a marbled effect. Avoid over-mixing.
  10. 10
    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
  11. 11
    Allow to cool completely in the pan on a wire rack. Lift out of pan using foil handles and cut into squares.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 4914.0kcal
% Daily Value *
Total Fat 270.0g416%
Saturated Fat 162.0g810%
Cholesterol 0.0mg0%
Sodium 216.0mg9%
Total Carbohydrate 531.0g177%
Dietary Fiber 99.0g396%
Sugars 414.0g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, raspberry, cheesecake, brownies, dessert, baking, swirl, jam, cream cheese, fudgy, treats, homemade, indulgent, rich, chocolate cake, fruit dessert, party food, comfort food, sweet tooth
Read it online: https://www.chefs-mate.com/recipe/chocolate-raspberry-cheesecake-brownies/