These raspberry cheesecake brownies are divine. A perfect combination of flavors.
So I am still working on perfecting the dessert menu for the women’s event coming up at church in a couple of weeks. Those yummy Key Lime Bars definitely made the cut. But I knew I needed at least one or two chocolate based recipes. What would a church event for women be without chocolate?!?
Thanks to Val for sharing this yummy chocolate recipe with me. Let’s just say it made the cut and will be showing up on the dessert bar at our church function.
This recipe combines lots of favorite flavors – chocolate, raspberry and cream cheese – yum!!
The brownie batter is swirled with a cream cheese mixture.
And then raspberries are added on top.
I used frozen raspberries which worked fine, just make sure to thaw and drain them well. Fresh raspberries would be wonderful too! If any of the bars happen to last through the day be sure and refrigerate them overnight because of the cream cheese.
- 1 C flour 2 C sugar
- 7 oz butter
- 7 oz dark chocolate
- 5 oz raspberries
- 14 oz cream cheese
- 1 tsp vanilla extract
- 5 eggs
- Preheat oven to 350 degrees
- Combine butter with 1 cup sugar and mix
- Add 3 eggs one at a time
- Melt the chocolate and mix it in with the butter and sugar
- Gently fold in 1 cup of flour
- Butter a 9 x 13 baking pan and line with parchment paper
- Put the cream cheese in a big bowl, add 2 eggs, 1 cup sugar and 1 tsp vanilla
- Mix until it is smooth
- Spread 2/3 of the brownie mix on the bottom of the pan
- Pour the cream cheese on top
- Add spoonsfuls of remaining brownie mix on top of cream cheese and marble it together with a knife
- Sprinkle raspberries on top and push them into the cream cheese
- Bake for 40-45 minutes
- Let the brownies cool completely before cutting them into squares
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Another good one. YUM!
How much of the brownie mix on the bottom? 12/3? Do you mean 1/2 of the mixture? It sounds so good I do not want to mess the recipe up. Thanks.
I am in LOVE with your blog!! I love the recipes and I plan on baking these brownies for my boyfriends birthday this weekend. Thank you for this post!!
OMG. Yum!!!!!! Chocolate & Raspberries are two of my favorite combinations…throw in cream cheese and I’m in HEAVEN. I’m so making these VERY soon. Thanks for sharing!
This morning as I opened your blog post, I pleasantly surprised to see that you showcased the Raspberry Cheesecake Brownies. Your photos of them
are sooooo good and actually show how moist these are. This really is
a great dessert (From Kayotickay). Betcha can’t just eat one!!!
Oh, and I am making your Key Lime Bars next. I gave a copy to my friend last week along with your blog site. 🙂
Valerie H.
OMG! These look so good. Chocolate and raspberries are a perfect combo. Thanks for sharing.
They look great and they taste amazing, don’t they? Care to send me a few so I won’t have to make them myself again 🙂
These brownie look wonderful! Those church ladies sure are lucky to have you helping with their event!!
Im confused on the chocolate. Do you mean 7oz of a chunk of chocolate? Or chocolate chips? Or chocolate powder? How did you measure 7oz of it?
Leigh Anne, what a great recipe and not that many ingredients either! I’m sure the fresh or frozen raspberries would be best but wonder if preserves or jam might work in a pinch?
I clicked on the Duth Girl Cooking link and loved seeing her photography and recipes. I wondered at first if she was an American living in the Netherlands as her English was so good. Then I saw a “translater” at the bottom and clicked on it randomly and was reading in Danish! Then I changed it to French. Amazing! I can see I have a lot to learn in the blogging world. Thanks for leading the way.
I’m 100% Dutch but I write in English. Thanks for the compliment 🙂
Can’t wait to try these. I looooooved the Key Lime Bars. I was the hit of the teacher’s lounge this week. Thanks for being so generous with the recipes.
Valery
I did use a chunk of chocolate but you can also use those baking squares they sell in a box. Each of the squares is 1 oz.
I’m wondering – how much exactly is 7 oz. of butter? What about 5 oz. of raspberries? I guess I never think in terms of oz. – my brain doesn’t go there (unless it’s liquid ingredients).
Cat
One cube/stick of butter is 4 oz. and for your raspberries you will just need to look at the package when you buy it and see how many ounces it says. For liquid 8 oz. is a cup.
@Marti:
The translator in my site doesn’t really work very well. It gives you a slight indication of what it is I’m talking about, which can be handy when translating ingredients, but the translation itself is pretty bad, to be honest 🙂
I want to make these too! But I still have two questions:
1. Do you melt the butter or just cream it with the sugar b/4 adding the eggs?
2. For the chocolate, are you referring to chocolate almond bark? Would that work?
I’m kind of new at this so I apologize if my questions seem obvious!
Emily
I used the baking chocolate you can buy in the baking aisle. It comes in a box and is in individual 1 oz. squares. Trader Joe’s also has big blocks of chocolate. I wouldn’t use almond bark as that is not real chocolate. Yes,you melt the chocolate. I did it in the microwave or you can do it in a double broiler.
Kay,
How nice to hear from you! Do you write in English? It seems it would be hard to write recipes and measurements in a second language. I loved your blog!
Hi Marti! Yes, I write my blog in English—I’ve been blogging in English for over a decade now. I have a huge predilection for volume cooking, so it’s pretty much a second nature.
Thanks, glad to hear you like it. The blog give me a chance to do something more with my love for cooking and for photography 🙂
Hi Leigh Anne~
I made these and took them to a Girls Night Out in my neighborhood. Oh my word…they are fab! Everyone loved them. Very easy to make and a real crowd pleaser. When I want a new recipe I just look at your blog and ALWAYS find something delish!
Ok…I made these again for my family only this time I used fresh raspberries. I thought they were better this time because the raspberries were sweeter. Wonderful recipe!
These look totally yummers! I love raspberries. (Found you in Make and Takes)
I’ve made these twice and they have been a HUGE hit. The only problem I have is that I just can’t seem to get them to look as great as yours do. The brownie mix sinks to the bottom when it bakes so I don’t have the “sandwich” look that you do. How do you do this?
Karen,
Not sure why that is happening for you. After everythiing is in the pan (except the raspberries) I just use a knife to gently swirl everything together. Mine didn’t look just like the photo from the original blog where the recipe came from either! I’m glad they tasted good though!!
I tried this recipe and it was very good. I need to work on my marbling skills because the batch that I made were definitely not as pretty as yours. It didn’t bother me too much because they still tasted very good. Thank you for sharing the recipe.
I can understand Emily G’s questions. I, too, looked for DARK chocolate in the baking aisle. I finally had to get them in the CHIP version (60% bittersweet), because I couldn’t find baking chocolate that specifically stated “dark”, and I wasn’t sure if the “unsweetened” baking chocolate that I have is the same or not — or if it’s more along the MILK variety.
Our store does carry dark baking chocolate (the type in the squares) Maybe it’s a regional thing?? I would use semi sweet if I couldn’t find dark.
I’m making both the lime bars and these raspberry cheesecake brownies for a church event next weekend. Do you know if they freeze well? I’ve got a lot of baking to do, and would love to do a little each day! Also…what other bars did you decide to do for your event last year? Your recipes always save the day! (making the spinach chicken salad for RS broadcast this month…). Thanks!
I made these for my food technology at school and they were my most popular product 🙂 was wondering, would they work with white chocolate? and strawberries? I’ve tried once and they were okay, much sweeter though. What do you think?
Becca, I am not a huge fan of strawerries afte they have been baked so personally I don’t th ink I would care for it but white chocolate and raspberries is a favorite combination of mine! Let me know if you give it a try.
I tried the different flavour for my testing, which comprised of the originals, a white chocolate and strawberry version and a mixed chocolate and both fruit version; the mixed was the most popular, which really surprised me. Basically for my next development. I did the original brownie, adding in the white chocolate and strawberries, but I feel the strawberries are too much like you said. And then I tried this basic recipe of brownie without the creamcheese, except with my changes, with a low fat cheesecake actually on top of the brownie. The scoring was close, but I chose the cheesecake on top of this brownie mix, as I can then flavour the cheesecake for my next development. Ie: A ginger and chocolate cheesecake with the brownie base and a caramel cheesecake with this base, these are amoung my ideas. Possibly a summer fruits aswell might work well with the base. I feel if anyone wanted to try this recipe with white chocolate and strawberries, it does work well; however it has to be them alone, it doesn’t work with other fruits and is much sweeter than this recipe. I do love this recipe though and will definetly keep it at home 🙂