Raspberry Cheesecake Brownies
This Raspberry Cheesecake Brownies recipe impresses with its simplicity and rich flavor. It consists of a moist brownie base with a creamy cheesecake layer and tangy raspberries. There's no need for baking in stages, everything can be baked at once, and all the ingredients can be combined with a whisk.
Ingredients
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup(65g) all-purpose flour
- ½ cup ( 40g) unsweetend cocoa
- ¼ tsp salt
Cheescake Layer
- 1 egg
- 10.5 oz (300g) cream cheese
- 2 tbsp sugar
- 2 tbsp flour
- 1 cup raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a baking dish with parchment paper.
- In a mixing bowl, combine melted butter and granulated sugar. Stir until well combined.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients,
- In another bowl, beat together the egg, cream cheese, sugar, and flour until smooth.
- Spread the brownie batter evenly into the prepared baking dish.
- Pour the cheesecake mixture over the brownie batter, spreading it evenly.
- Gently press raspberries into the cheesecake layer.
- Bake in the preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).