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A recipe for raspberry brownies with a fudgy dark chocolate brownie base, cream cheese swirl, and homemade raspberry jam. The best chocolate and raspberry brownie!
Why Make These Raspberry Brownies?
Cheesecake brownies are one of my favorite things to bake. They’re easier and less complicated than a traditional cheesecake, with lots of room for interpretation (see also, my Nutella cheesecake brownies! In this raspberry cheesecake brownie recipe, I’ve combined a dark chocolate brownie base with a sweet cream cheese swirl, then added spoonfuls of homemade raspberry jam, followed by 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!
Ingredients for Making Raspberry Cheesecake Brownies
To make this raspberry brownie recipe, you’ll need the following ingredients:
- Raspberries – The jam recipe works with fresh or frozen raspberries, or a mix of both. And iff 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.)
- Lemon Juice – Fresh lemon juice balances the tart berries and cuts the sweetness of the jam.
- Granulated Sugar – You’ll need granulated sugar for the jam, the batter, and the cheesecake swirl.
- Butter – You’ll need 113 grams, or 1 stick, of unsalted butter. No need to soften!
- Cocoa Powder – Choose regular unsweetened cocoa powder to make these brownies, not Dutch process.
- Kosher Salt – Kosher salt (or fine sea salt) balances the sweetness of the chocolate and sugar.
- Vanilla Bean Paste – The batter and cheesecake contain vanilla bean paste. You can substitute a good-quality vanilla extract, or the scrapings of 1 vanilla pod.
- Eggs – 2 large eggs for the brownie batter, plus 1 additional yolk to make the cream cheese swirl
- All Purpose Flour – Or plain flour. Brands like Gold Medal and Pillsbury are good choices for US bakers; in the UK I recommend McDougall’s in the red-and-white striped bag.
- Dark Chocolate – You can use chopped dark chocolate, chocolate callets, or chocolate chips.
- 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.)
Making Brownies with Raspberry Jam
This recipe includes a homemade raspberry jam.
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 / 225° F) or perform a manual test.
To test manually, spoon a small amount of raspberry jam onto a plate. Cool slightly, then pinch the jam between your thumb and forefinger and pull. If the sugar syrup creates a strand, or “thread,” you’re ready to go.
Make-Ahead and Storage Suggestions
You can make the jam up to 24 hours in advance, then cover and refrigerate until ready to use. 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.
Store leftover raspberry brownies at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
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!
Raspberry Brownies with Cream Cheese Swirl
A fudgy dark chocolate brownie topped with swirls of cream cheese and homemade raspberry jam. The ultimate cheesecake brownie!
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Total Time: About 1 1/2 hours
- Yield: 16 brownies 1x
- Category: Brownies and Traybakes
- Method: Oven and Stovetop
- Cuisine: Dessert
Ingredients
Raspberry Jam:
115 grams fresh or frozen raspberries (1 cup)
40 grams granulated sugar (2 tablespoons)
1 tablespoon lemon juice
Dark Chocolate Brownie:
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, mixture thickens, and temperature reaches 106° C / 225° F on a candy thermometer. (If you don’t have a thermometer, you can do a manual test to check for thread stage).
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. Use a knife to 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.
Notes
This recipe includes a homemade raspberry jam. If you don’t have the time to make homemade jam, or don’t have any fresh or frozen raspberries on hand, you can use a store-bought jam to make your raspberry swirls instead. I’d suggest a high-quality brand such as Bonne Maman.