Raspberry Cheesecake Brownies
The delicious combination of raspberry, chocolate, and cheesecake all in a yummy brownie.
Servings 30 servings
Calories 219kcal
Ingredients
- 1 cup flour
- 2 cups sugar
- 1 cup butter
- 7 oz dark chocolate
- 5 oz raspberries frozen or fresh
- 14 oz. cream cheese
- 1 tsp vanilla extract
- 5 eggs
Instructions
- 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
Notes
- Allow brownies to totally cool to room temperature or chill in the refrigerator.
- Use a disposable plastic knife, the kind you just throw away. A friend of mine shared this tip with me a few years ago and it works!
- If the knife picks up any crumbs while cutting just wipe them off before your next cut.
Nutrition
Calories: 219kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 109mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg