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Raspberry cheesecake brownies are a sweet mix of rich brownies and creamy cheesecake. This dessert has a soft brownie base, topped with a smooth cheesecake layer, and dotted with fresh raspberries. The taste is a delightful mix of deep chocolate and tart berry flavors.

Raspberry Cheesecake Brownies

Indulge in the deliciousness of Raspberry Cheesecake Brownies! This delightful treat combines rich, fudgy brownies with creamy cheesecake and tangy raspberries for a perfect balance of flavors. Discover the easy step-by-step recipe and tips for creating this mouthwatering dessert that is ideal for any gathering or celebration. Don’t miss out on the chance to impress your friends and family—click through for the full recipe and get baking today!
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup fresh raspberries (or frozen, thawed and drained)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

    Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in 1 cup of sugar, followed by the eggs and 1 teaspoon of vanilla. Blend until smooth.

      Add Dry Ingredients: Add the cocoa powder, flour, salt, and baking powder to the melted mixture. Stir until just combined, avoiding overmixing. The batter will be thick.

        Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla, blending until well combined.

          Assemble the Layers: Pour about 2/3 of the brownie batter into the prepared pan, spreading it evenly. Layer the cheesecake mixture over the brownie base, then gently drop the remaining brownie batter by spoonfuls on top. Use a knife to swirl the mixtures together slightly for a marbled effect.

            Add the Raspberries: Scatter the fresh raspberries on top of the batter, pressing them slightly into the mixture.

              Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

                Cool and Slice: Allow the brownies to cool in the pan on a wire rack for at least 30 minutes. Once cool, lift them out using the edges of the parchment (if used) and cut into squares.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16