Raspberry Cheesecake Brownies

I made these for my SOUL SISTERS, but they are so good I’m sharing them here too! ;)

I’m going to begin today’s post a little differently than normal. You see, I’m simply luring you in with this ultra-fudgy raspberry cheesecake brownie recipe…

I want to pause for a hot second and show some gratitude. Thank you :)

Ok, now for the reason you’re really here. Raspberry Cheesecake Brownies. In all their swirly, twirly pink beauty. They’re devilishly rich, sorta fancy, and require a tall glass of milk to wash down all their decadence. Sweet, tangy raspberry cheesecake tempering the deep richness of a chocolate brownie. If you love raspberries and chocolate as much as I do, this diet-busting recipe is for you.

I am a sucker for a good brownie recipe. I like a consistently good brownie.  I like it to have a flakey crust.  I like it chewy inside.  I like to taste the chocolate.I think these brownies are really good, but I especially loved them when paired with a sweetly tart fruit like raspberries.

Here is my BIG SECRET DON’T TELL ANYONE TIP: Remove them 5-10 before they are done. This is not recommended if you are opposed to eating brownie batter!! But if you love ooey gooey chocolate brownie amazingness then it is worth trying. That’s just how I roll folks.  That’s just how I roll.

This brownie recipe is rich, decadent, and fudgy. No dry cakey ones here! You may want to eat the entire pan – they are that good and it might just become your absolute family favorite.Pure. Chocolate. Heaven

Raspberry Cream Cheese Brownies

Ingredients

100g Butter

250g good quality dark chocolate

100g plain flour

220g caster sugar

4 large eggs

40g cocoa powder

pinch of salt

1 tsp baking powder

200g cream cheese

30g caster sugar

100g fresh raspberries

Method

1. Preheat the oven to 160 degrees
2. Grease and line an 8×8 in tin
3. Gently melt the chocolate and butter with the pinch of salt in a saucepan. Transfer to a large mixing bowl to cool.
4. In another bowl, whisk the sugar and eggs until light, fluffy and double in size. Carefully fold this mixture into the chocolate keeping in as much air as possible. Fold in the flour, cocoa  and baking powder.
5. Pour into the baking tin.
6. Whisk the cream cheese and caster sugar. With a spoon mix in the raspberries, mashing them a little as you mix. Spoon this mixture onto your brownie mix, you can swirl as you go.
7. Bake for around 35 minutes or until the top is firm and an inserted skewer comes out clean from the centre. Cool, transfer to board, cut and serve warm.