Chocolate

Raspberry Cheesecake Brownies

April  7, 2022
4.3 Stars
Photo by Photo by: Rocky Luten, Prop Stylist: Gerri Williams, Food Stylist: Anna Billingskog
Author Notes

I’ve never met a boxed brownie I didn’t like. No matter how you mix it, their texture is always perfect, they stay fresh for a long time, and those boxed brownie edges are a thing of real beauty. I’m a baker but I never thought I’d meet a homemade brownie that I preferred to a boxed brownie for as long as I lived.

But then I met cocoa brownies. Cocoa brownies are made with cocoa powder, along with the usual eggs, butter, and sugar, instead of melted chocolate. They are chewier with a deeper chocolate flavor. In my opinion, they more closely resemble the texture of the boxed version. And you can make cocoa brownies all in one pot. Just melt the butter and the sugar together and stir in the rest. Brownies that include melted chocolate are denser and sweeter with and less chocolate-forward. While both are nice, cocoa brownies are just right tucked under a super-rich cheesecake layer. The contrast makes them exceptional.

This recipe takes the boxed brownie vibe to the next layer but if cheesecake isn’t your thing, multiply the brownie recipe by 1.5 and bake it solo. You won’t be disappointed. The cheesecake layer is customizable too! Instead of raspberry jam, try dulce de leche, chocolate-hazelnut spread, or even citrus curd.

One word of caution: do not over-bake these guys. Look to the cheesecake for your doneness cue. It will be lightly browned but still a little jiggly. The brownie underneath may still be a little soft, but underdone is better than overdone in this case. No one wants a dry brownie. —Samantha Seneviratne

Watch This Recipe
Raspberry Cheesecake Brownies
  • Prep time 10 minutes
  • Cook time 20 minutes
  • makes 1 8-inch pan
Ingredients
  • For the Brownies
  • 8 tablespoons (113 grams) unsalted butter, plus more for the pan
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 3/4 cup (71 grams) cocoa powder, Dutch-process or natural
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • For the Topping
  • 6 ounces cream cheese, at room temperature
  • 1 large egg
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon all-purpose flour
  • 2 to 3 tablespoons raspberry jam
In This Recipe
Directions
  1. Heat oven to 350°F. Butter and line a 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  2. Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
  3. Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, cocoa powder, baking powder and salt, and stir to combine.
  4. Prepare the cheese mixture: In a large bowl, beat together the cream cheese, egg, sugar, and flour.
  5. Spread the brownie batter in an even layer in the pan. Top with scoops of the cheese mixture and swirl with a butter knife to create a decorative pattern. Top with small dollops of jam and swirl again.
  6. Bake until the top looks dry and set, 20 to 22 minutes. Do not over-bake. Gooey is always better than dry.

See what other Food52ers are saying.

  • Smaug
    Smaug
  • Wendy Nelson
    Wendy Nelson
  • Briana
    Briana
  • Deborah
    Deborah

5 Reviews

Smaug May 3, 2022
These were kind of interesting, don't think I'd do it again. Not oversalted, which is rare in a recipe these days, but the texture of the chocolate part was more kladdkaka than brownie- all very well to say that "gooey is always better than dry", but you should be able to pick up a brownie. The cheesecake batter was pretty liquid, didn't have much luck with the swirling, but I used jam straight from the refrigerator; it should probably have been warmed and stirred to loosen it first. An interesting concept which I might try to do something with, but this recipe could use some work.
 
Wendy N. May 2, 2022
Just ok. The cheesecake didn’t come through as tangy or different enough in texture from the brownie. Raspberry was a nice touch.
 
Briana May 2, 2022
After 22 minutes these were still liquid in the middle. Took them out after 26 minutes (still jiggly) because of all the warnings about overbaking but there’s still a layer of unbaked brownie batter. Flavor is great but bake time seems way off.
 
Jessica B. May 4, 2022
I agree...27 minutes and same issue with unbaked brownie batter...only about an inch wide strip was done
 
Deborah May 1, 2022
Recipe for the cheesecake topping uses 3 teaspoons confectioners' sugar while the video says 3 tablespoons. Which is correct?