Description
Delicious brownies layered with creamy cheesecake and a refreshing raspberry filling, perfect for gatherings and parties.
Ingredients
Scale
- 1 (12 oz) bag frozen raspberries, thawed, divided
- 3 T cornstarch
- 1 T lemon juice
- ½ C + 2 T granulated sugar
- ½ C (4 oz) salted butter, melted
- ½ C (5 oz) light brown sugar, packed
- ¼ C (2 oz) granulated sugar
- ½ C (3.8 oz) vegetable oil
- 1 ½ C (8 oz) powdered sugar
- 1 C (3.6 oz) cocoa powder
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 C + 2 T (5.5 oz) all-purpose flour
- 2 C (16 oz) cream cheese
- ½ C (3.5 oz) granulated sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Raspberries: Start by thawing the frozen raspberries. Reserve about 3 tablespoons of the raspberry juice for later use. Strain half of the raspberries to remove the seeds, then mix with the remaining raspberries.
- Cook the Raspberry Filling: In a saucepan, combine the reserved raspberry juice, lemon juice, cornstarch, and granulated sugar. Bring to a boil while stirring constantly, then add the mixed raspberries and simmer for about five minutes. Remove from heat and let cool.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking pan by greasing or lining with parchment paper.
- Make the Brownie Batter: In a large mixing bowl, combine melted butter, granulated sugar, light brown sugar, vegetable oil, powdered sugar, and cocoa powder. Mix until smooth.
- Add Eggs and Dry Ingredients: Beat in the eggs, followed by the vanilla extract, salt, and all-purpose flour. Mix until just combined.
- Prepare the Cream Cheese Layer: Beat cream cheese until smooth, add granulated sugar and vanilla extract, and mix until creamy.
- Layer the Brownies: Pour half of the brownie batter into the prepared pan. Dollop cream cheese mixture over the batter and swirl slightly with a knife.
- Add the Raspberry Filling: Pour the cooled raspberry filling over the cream cheese layer evenly.
- Finish with Remaining Brownie Batter: Pour the remaining brownie batter over the raspberry layer and swirl gently.
- Bake: Bake for about 40-45 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool and Cut: Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
Notes
For a lovely presentation, dust with powdered sugar or add fresh raspberries. Serve warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: brownies, cheesecake, raspberry, dessert, baking