Description
Delicious chocolate brownies with a creamy cheesecake layer and fresh raspberries, perfect for any occasion.
Ingredients
- 1 cup Salted Butter (or unsalted)
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 3/4 cup Cocoa Powder
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour
- 8 oz Cream Cheese
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Frozen Raspberries (thawed and strained)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, melt the butter. Add the light brown sugar and granulated sugar, mixing until fully combined.
- Add the vegetable oil, cocoa powder, eggs, vanilla extract, and salt. Whisk until smooth.
- Gradually add the flour and mix until just combined.
- In another bowl, beat the cream cheese until smooth. Mix in the powdered sugar, vanilla extract, strained raspberries, cornstarch, and lemon juice until well combined.
- Pour half of the brownie batter into the prepared baking pan. Spread the cheesecake mixture over the brownie layer, then dollop the remaining brownie batter on top. Swirl gently with a knife.
- Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean.
- Let cool in the pan for a few hours, then cut into squares and serve with whipped cream, if desired.
Notes
Use full-fat cream cheese for best results. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American