These Fresh Raspberry Cheesecake Brownies are perfect any day of the year! Rich and fudgy, and yet deliciously light, the fresh raspberries sing through the dark chocolate mixture creating my perfect brownie!
These brownies have the same base as my Salted Chocolate Brownies.
I nearly always come back to that brownie recipe if I need to make a cake on short notice, or if I want to make something that I KNOW will go down a storm with everyone.
I’ve never had someone say they don’t like these brownies, EVER! I promise you they’re good.
So naturally, I wanted to try experimenting with them a bit.
I nearly always eat these brownies with fresh raspberries, so pairing them with a sweet, fresh raspberry cheesecake mixture was perfect.
The color and flavor come entirely from fresh raspberries as well, so nothing artificial or overly sweet, just beautiful, fresh raspberries doing their thing!
Fresh Raspberry Cheesecake Brownies
Ingredients
For the Brownie
- 6 oz butter melted
- 11.5 oz caster sugar
- 3 eggs
- 4 oz all purpose flour
- 1/2 tsp baking powder
- 3 oz cocoa powder
- 1.5 oz chocolate chips
For the Raspberry Cheesecake
- 7 oz cream cheese
- 2 oz caster sugar
- 4.5 oz fresh raspberries pureed through a seive
- 1 egg yolk
Instructions
- Make the brownie first Preheat the oven to 320⁰ F (160⁰ C). Melt the butter in the microwave for 1 minute or on the stove.
- Add the caster sugar to the melted butter and thoroughly stir to cool the butter. Add the eggs and beat in with a large spoon, fork or similar utensil.
- Add the flour, baking powder and cocoa powder to the butter mixture and mix with a spoon until combined. Add the chocolate chips and mix until evenly distributed.
- Put the mixture in the tray and smooth with a knife so it’s flat on top.
- Strain the Raspberries through a sieve and catch the juice in a bowl. Add the cream cheese, egg yolk and sugar and beat thoroughly until the mixture is completely smooth.
- Add dollops of the cheesecake mixture onto the brownie and use a knife to create swirls. Dot in a few more fresh raspberries before baking.
- Bake for 35-45 minutes until there is a slight crust on top, but the overall mixture is still slightly wobbly. Place on a cooling rack to cool, then slice directly from the tray and enjoy!
These brownies are fabulous! So beautiful ♥
summerdaisy.net
Thanks Summer! Hope you like them if you make them :)
I loved this blog, it was really moving !
You should do some more life blogging !
The brownies look delicious too!
Thanks Esther!
Hehe I’m glad you enjoyed reading it :) I will try and share a bit more personal stuff this year! Hope you are well!
These look gorgeous! Raspberries go so perfectly with brownies, and I love the idea of the raspberry cheese cake – yum!
I completely agree with your thoughts on valentine’s day, and on love. We never do the whole ‘hearts and flowers’ valentines either. It always seems rather forced, and there’s nothing more awkward that sitting in a restaurant full of other couples all eating the (probably terrible) set menu!
xx
Thanks Jennie!
I’d definitely rather be at home eating these on Valentines day!
Those are just gorgeous! I love the natural pink color the raspberries lend these. :)
Natural colour is definitely the best! Raspberries are absolutely fab for natural colour and flavour!
These look amazing and I’m saving this recipe to try while my parents are in town :)
Amazing!! I am sure they will love them Emily :)
Ah this looks amazing!! What an awesome twist on the brownie, and ideal as a sweet treat. We also don’t do a big thing for Valentines Day, maybe just a card and an evening together!
That sounds like a great Valentines day! We enjoy doing something at home too!
I love berry and chocolate together, think they compliment each other really well!