Raspberry Cheesecake Brownies

Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides to make removing the brownies easier. Lightly grease the parchment paper with a bit of butter or nonstick spray. Preheat your oven to 350°F (175°C) so it’s ready once you’ve finished mixing your batters.

In a medium saucepan set over low heat, add the unsalted butter and chopped semi-sweet chocolate. Stir constantly with a rubber spatula until both are completely melted and smooth. Remove the saucepan from the heat and let the mixture cool slightly for about 2–3 minutes.

Add the granulated sugar to the slightly cooled chocolate mixture and whisk to combine. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract. Sift in the flour, cocoa powder, and salt, then gently fold everything together with a spatula until just combined and no dry flour remains. The batter should look glossy and thick—do not overmix.

In a clean mixing bowl, add the softened cream cheese and granulated sugar. Use an electric mixer (or a hand whisk) to beat them together until smooth and creamy. Add the egg and vanilla extract, then continue beating until the mixture is silky and thoroughly combined, with no lumps remaining. Set aside.

Place the fresh or frozen raspberries and granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture becomes syrupy, about 4–5 minutes. If you want a smooth sauce, you can press the mixture through a fine mesh sieve to remove the seeds. Set the raspberry sauce aside to cool slightly.

Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly with a spatula. Next, carefully pour the cheesecake layer over the brownie batter, smoothing it out to cover the entire surface. Dollop the remaining brownie batter on top in small spoonful. Then, spoon the raspberry sauce over the cheesecake and brownie layers in small puddles.

Use a toothpick or skewer to gently swirl the brownie batter and raspberry sauce into the cheesecake layer, creating a beautiful marbled pattern. Take care not to overmix—just a few gentle figure-eight motions are enough to achieve the desired look.

Place the pan in the preheated oven and bake for 38–42 minutes, or until the edges are set and the centre is just slightly jiggly. Avoid overbaking to keep the cheesecake layer creamy. Once baked, remove the pan from the oven and place it on a cooling rack. Let the brownies cool completely in the pan at room temperature.

Once the brownies have completely cooled to room temperature, cover the pan and refrigerate for at least 1 hour to help the layers set for clean slicing. When ready to serve, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and slice into 12 neat squares. Serve on a plate, and enjoy your rich, creamy, and fruity Raspberry Cheesecake Brownies!