Raspberry Brownies with Cream Cheese Swirl
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A recipe for raspberry brownies with a fudgy dark chocolate brownie base, cream cheese swirl, spoonfuls of homemade raspberry jam, and even more brownie batter on top. Because of all of the layers, these raspberry brownies do take a little bit take a bit longer to bake than traditional brownies, especially since they’re cooked at a lower temperature to preserve the fudgy texture. But trust me, these are well worth the wait!
Key Ingredients
- Raspberries – The jam recipe works with fresh or frozen raspberries, or a mix of both. (Note that if you begin with frozen berries, you’ll want to allow a few extra minutes to cook out the excess water.) And if you don’t care for raspberries, you can make the jam with another berry—see my blueberry cheesecake brownie recipe or my brie and cranberry brownies for similar recipes featuring different berries.
- Chocolate – To make these brownies ultra-fudgy and chocolatey, I’ve used a combination of cocoa powder and dark chocolate. Choose regular unsweetened cocoa powder to make these brownies, not Dutch processed. For the dark chocolate, you can use chopped dark chocolate, chocolate callets, or chocolate chips. Remember that the higher the cocoa percentage, the less sweet your brownies will be.
- Cream Cheese – For the cheesecake swirl. I developed this recipe with block-style American cream cheese. I have not tested it with British cream cheese. Please see this post for more on the differences between the two.
Tips for Making the Homemade Raspberry Jam
- Check the temperature. After cooking the berries and sugar, you’ll need to check for “thread stage,” which indicates that the jam is ready to use. To do so, take the temperature with a digital thermometer (it should read 106° C, or 225° F) or perform a manual test by spooning a small amount of raspberry jam onto a plate. Cool slightly, then pinch it between your thumb and forefinger and pull. If the sugar syrup creates a strand, or “thread,” you’re ready to go!
- Use store-bought jam. If you don’t have the time to make homemade jam, you can take a shortcut and use a store-bought jam for the raspberry swirls. I’d suggest a high-quality brand such as Bonne Maman.
Raspberry Brownies with Cream Cheese Swirl
- Total TimeAbout 1 1/2 hours
- Yield16 brownies 1x
A fudgy dark chocolate brownie topped with swirls of cream cheese and homemade raspberry jam. The ultimate cheesecake brownie!
Ingredients
Raspberry Jam:
115 grams fresh or frozen raspberries (1 cup; 4 ounces)
50 grams granulated sugar (1/4 cup)
15 milliliters lemon juice (1 tablespoon)
Dark Chocolate Brownie:
Nonstick spray, for greasing tin
113 grams unsalted butter (1/2 cup; 1 stick)
200 grams granulated sugar (1 cup)
70 grams cocoa powder (3/4 cup)
1/4 teaspoon kosher salt
1 teaspoon vanilla bean paste
2 large eggs, at room temperature
80 grams all purpose flour (2/3 cup)
75 grams chopped dark chocolate or chocolate callets (about 2 2/3 ounces; 1/2 cup)
Cream Cheese Swirl:
225 grams cream cheese, softened (8-ounce package)
65 grams granulated sugar (1/3 cup)
1 egg yolk
1/2 teaspoon vanilla bean paste
Instructions
Raspberry Jam:
In a small saucepan, combine raspberries and granulated sugar.
Simmer over medium heat until berries break down, sauce thickens, and temperature reaches 225° F (106° C) on a candy thermometer, about 10-12 minutes. (If you don’t have a thermometer, you can do a manual test to check for thread stage. See my notes in the post above.)
Remove from heat and stir in lemon juice. Refrigerate while you prepare the other components.
Dark Chocolate Brownie:
Preheat oven to 330° F (165° C). Line an 8×8-inch square baking tin with parchment, allowing a 1-inch overhang on all sides. Spritz lightly with butter or cooking spray. Set aside.
Melt butter in a small saucepan over medium heat.
Whisk in granulated sugar, cocoa powder, and kosher salt. Mixture will be thick and grainy.
Remove from heat and cool slightly, about 5 minutes.
With a rubber spatula, scoop mixture into a large mixing bowl. Add eggs and vanilla and whisk briskly to combine.
Fold in the flour until no dry spots remain.
Fold in the chocolate.
Set aside while you prepare the cream cheese swirl.
Cream Cheese Swirl:
Add softened cream cheese to a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment. Mix on high speed until light and fluffy.
Mix in granulated sugar, egg yolk, and vanilla bean paste, and continue mixing until smooth and creamy.
Assembly:
Spread 2/3 of the brownie batter into prepared tin.
With a teaspoon, drop mounds of cheesecake mixture over the top. With a butter knife, swirl cream cheese into brownie batter.
With a teaspoon, drop raspberry jam over the cheesecake, and use a knife to swirl.
To finish, drop spoonfuls of reserved brownie batter over the top.
Bake in preheated oven for 50-60 minutes, or until a toothpick or cake tester comes out mostly clean.
Cool completely in tin. Slice into squares and serve.
Store leftover brownies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Brownies and Traybakes
- Method: Oven and Stovetop
- Cuisine: Dessert
Make-Ahead and Storage Suggestions
Make ahead: You can make the jam up to 24 hours in advance, then cover and refrigerate until ready to use.
To store: Store leftover brownies at room temperature for up to one day, or in the refrigerator for up to three days.
To freeze: Cool completely, then wrap in foil and freeze for up to 3 months. If you’re making these with a plan to freeze, you can also bake the brownies in a disposable aluminum foil pan. Thaw at room temperature when ready to enjoy.
More Cheesecake Brownie Recipes You Might Enjoy
Blueberry Lemon Cheesecake Brownies
Brie and Cranberry Brownies
Nutella Cheesecake Brownies
And if you do make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Hi, I made these before and I am making a double batch for Easter this year they are the best and I can’t get enough! I have tried all the other similar recipes and this one is the winner by far !