Description

Raspberry Swirl Brownies combine rich chocolate brownies, a creamy cheesecake swirl, and a burst of tart raspberries. This decadent dessert features a beautiful marbled effect, making it perfect for any occasion.

Ingredients

½ cup (115g) unsalted butter, melted

½ cup (100g) granulated sugar

¼ cup (50g) brown sugar

2 large eggs

1 tsp vanilla extract

⅓ cup (40g) all-purpose flour

⅓ cup (30g) unsweetened cocoa powder

¼ tsp salt

8 oz (225g) cream cheese, softened

⅓ cup (40g) powdered sugar

1 large egg

½ tsp vanilla extract (for cheesecake layer)

½ cup fresh raspberries (or thawed frozen raspberries)

1 tsp sugar (optional, if berries are tart)

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Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla, mixing until glossy and well-combined. Sift in the flour, cocoa powder, and salt, and stir until combined. Set aside.
For the cheesecake layer: In a separate bowl, beat the cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy. Set aside.
In a small bowl, mash the raspberries lightly with a fork. Add sugar if the berries are too tart. Set aside.
Pour most of the brownie batter into the prepared pan, spreading evenly. Top with the cheesecake layer, then dollop the mashed raspberries on top. Spoon the remaining brownie batter on top of the cheesecake.
Use a knife or skewer to gently swirl the raspberry mixture into the brownie and cheesecake layers to create a marbled effect.
Bake for 30–35 minutes or until set. A toothpick inserted into the center should come out with just a few crumbs. Let cool completely before slicing.
Optional: Top with fresh raspberries for garnish before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freeze brownies by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to 3 months. Thaw at room temperature for an hour.

For a nuttier option, add chopped walnuts or pecans to the brownie batter.

Nutrition

Serving Size: 1 brownie
Calories: 280
Sugar: 27g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg