Sort ingredients
mamaras
QR Code
Listen
Pdf
Preheat oven to 350F. Line 9" x 9” pan with parchment paper. Set aside.
For brownie mixture – In a large bowl, start by whisking together melted butter, sugar, and cocoa powder. Add eggs and vanilla. Whisk. Add flour and salt. Mix well until combined. Set aside.
For cheesecake mixture – In a medium bowl, using an electric mixer, mix together cream cheese and sugar. Add egg yolk and vanilla, mix until well incorporated. Set aside.
For raspberry mixture - Mix fresh or frozen raspberries with sugar and set aside.
Spread ½ of brownie mixture onto bottom of lined baking pan.
Alternate between adding dollops of brownie and cream cheese mixture to different areas of the pan. Continue until pan is filled.
With a knife, gently create a swirl pattern throughout the mixture.
Add scattered spoonfuls of raspberry mixture on top of swirled mixture.
Finish by placing a few raspberries on top of brownie mixture.
Bake at 350F (or 325F convection bake) ~40 minutes. Brownies will be firm at the edges and slightly wet in the centre.
Let cool for 10-15 minutes before removing from pan. Brownies can be let to cool completely on a flat surface or in baking pan.
Cut and Enjoy! (or chill cheesecake brownies in the fridge for 1-2 hr – then serve)