Ingredients

For the Brownie Layer

• 1 cup unsalted butter, melted
• 8 ounces semi-sweet chocolate, chopped
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon espresso powder (optional)
• 1 cup semi-sweet chocolate chips

For the Cheesecake Layer

• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream

For the Raspberry Swirl

• ¾ cup raspberry preserves or seedless raspberry jam
• ½ cup fresh raspberries (optional)

Instructions

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Make the Brownie Batter

In a heatproof bowl, combine the melted butter and chopped chocolate. Stir until smooth.

Whisk in the granulated sugar and brown sugar until well blended.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder.

Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.

Spread about ¾ of the brownie batter evenly into the prepared baking pan, reserving the remaining batter for swirling.

Step 3: Prepare the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar, egg, vanilla extract, and sour cream. Beat until fully combined and silky smooth.

Carefully spread the cheesecake mixture evenly over the brownie batter.

Step 4: Add the Raspberry Swirl

Warm the raspberry preserves slightly if needed so they are easy to spread.

Drop spoonfuls of the preserves over the cheesecake layer. Add the remaining brownie batter in small dollops over the top.

Use a butter knife or skewer to gently swirl the raspberry preserves and brownie batter through the cheesecake layer, creating a marbled pattern.

Scatter fresh raspberries over the top if using.

Step 5: Bake

Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle.

Avoid overbaking to keep the brownies rich and fudgy.

Step 6: Cool Completely

Allow the brownies to cool completely in the pan.

Refrigerate for at least 2 hours before slicing to allow the cheesecake layer to fully set.

Step 7: Slice and Serve

Lift the brownies from the pan using the parchment paper overhang.

Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.

Serve chilled or at room temperature.

Tips for the Best Raspberry Cheesecake Brownies

• Use full-fat cream cheese for the creamiest cheesecake layer.
• Do not overmix the brownie batter after adding the flour.
• Use high-quality chocolate for the richest flavor.
• Chill the brownies before slicing for clean, professional-looking squares.
• Swirl gently to create beautiful marbled patterns without blending the layers too much.
• Fresh raspberries add extra flavor and a beautiful presentation.
• Slightly underbake for an extra fudgy brownie texture.

Delicious Variations

Triple Berry Cheesecake Brownies

Use a mixture of raspberries, blueberries, and blackberries.

White Chocolate Raspberry Brownies

Fold white chocolate chips into the brownie batter.

Dark Chocolate Raspberry Brownies

Use dark chocolate instead of semi-sweet chocolate for a richer flavor.

Lemon Raspberry Cheesecake Brownies

Add 1 teaspoon of lemon zest to the cheesecake filling.

Nutty Raspberry Brownies

Mix chopped walnuts or pecans into the brownie batter.

Chocolate Ganache Brownies

Top the cooled brownies with a layer of chocolate ganache before serving.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days.

Freeze individual brownies for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

Raspberry Cheesecake Brownies pair perfectly with:

• Vanilla ice cream
• Fresh raspberries
• Whipped cream
• Hot coffee
• Espresso
• Hot chocolate
• Chocolate sauce
• Fresh strawberries
• Berry compote
• Mint leaves

Nutrition Information (Per Serving)

• Calories: 340
• Protein: 5g
• Carbohydrates: 38g
• Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 170mg
• Fiber: 2g
• Sugar: 28g
• Calcium: 6% DV
• Iron: 10% DV