Raspberry Cheesecake Brownies
Juicy chocolate brownies with creamy raspberry cheesecake swirls. The combination of bitter cocoa, sweet cream cheese and fruity tartness yields a treat that is easy to prepare ahead and cuts well for guests.
By yumbelo · 8 servings · 60 minutes
Ingredients
- 150 g Bittersweet chocolate
- 150 g Butter
- 150 g Sugar
- 3 pc Eggs
- 60 g All-purpose flour
- 30 g Cocoa powder
- 1 pinch Salt
- 250 g Cream cheese
- 50 g Powdered sugar
- 1 pc Egg
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 150 g Raspberries
Method
- Preheat the oven to 170 °C conventional heat and line a pan of about 20 x 20 cm with baking paper.
- Coarsely chop the bittersweet chocolate and melt it together with the butter in a saucepan over low heat, then let it cool slightly.
- Beat the sugar, 3 eggs and a pinch of salt with a whisk or the beaters of a hand mixer until frothy, then fold in the lukewarm chocolate mixture.
- Sift the flour and cocoa powder over the batter and fold in gently until no dry flour is visible.
- For the cheesecake filling, beat the cream cheese, powdered sugar, 1 egg, vanilla extract and lemon juice in a bowl until smooth.
- Spread half of the brownie batter into the pan, spread the cheesecake filling evenly over it and top with the raspberries.
- Spread the remaining brownie batter over the top and gently drag a knife through the layers to create a marble pattern.
- Place the pan in the oven and bake the brownies for about 30 to 35 minutes, until the surface is glossy and the center still wobbles slightly.
- Let the brownies cool completely in the pan, then lift them out and cut them into 8 equal pieces.