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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 cup fresh raspberries (plus extra for garnish) Choosing the best quality cream cheese I prefer using full-fat cream cheese. It gives the cheesecake a rich texture. Look for brands that have no added stabilizers. This will enhance the creaminess in your brownies. Alternatives for unsalted butter If you need a substitute for unsalted butter, use coconut oil. It melts well and adds a slight flavor. You can also use margarine, but check for quality. Fresh vs. frozen raspberries Fresh raspberries are best for this recipe. They add bright flavor and a nice texture. If fresh is not an option, you can use frozen raspberries. Just thaw and drain them before adding to the batter. For the full recipe, check the details above. First, preheat your oven to 350°F (175°C). This helps the brownies bake evenly. Next, prepare a 9x13-inch baking pan. You can grease it with butter or oil. Alternatively, line it with parchment paper for easy removal later. Now, let’s measure and melt the butter. You need 1 cup of unsalted butter. Place it in a microwave-safe bowl. Heat it in short bursts, checking often. Be careful not to let it bubble too much. Once melted, let it cool slightly before using. In a large bowl, combine the melted butter and 2 cups of granulated sugar. Whisk them together until they blend well. Next, add 4 large eggs, one at a time. Mix well after each one. Stir in 1 teaspoon of vanilla extract. In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix, as this can make the brownies tough. Spread half of the brownie batter evenly into your prepared pan. Now, let’s make the cream cheese layer. In a separate bowl, beat 8 oz of softened cream cheese with 1/2 cup of powdered sugar until smooth. Drop spoonfuls of this cream cheese mixture over the brownie batter. Next, add 1/2 cup of fresh raspberries on top. Use a knife or toothpick to swirl the cream cheese and raspberries into the brownie batter. Be gentle; you want to keep some of the layers separate. Pour the remaining brownie batter over the top. Spread it evenly to cover the cream cheese and raspberries. Bake your brownies for 30-35 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If you see wet batter, bake for a few more minutes. Once done, let the brownies cool in the pan for at least 15 minutes. Then, use the parchment paper to lift them out. Let them cool completely on a wire rack before cutting them into squares. Enjoy these rich, raspberry cheesecake brownies! You can find the full recipe above. To get that ideal chewy texture, I recommend using room temperature eggs. This helps the batter mix well. Also, do not overmix the batter. Mix just until combined. This keeps the brownies soft and chewy. Common brownie mistakes often start with the oven. Always preheat your oven first. If it’s not hot enough, your brownies can bake unevenly. Another tip is to check for doneness with a toothpick. You want a few moist crumbs, not wet batter. For swirling the cream cheese, use a knife or toothpick. Start at one edge and pull through the batter in a gentle motion. This creates lovely swirls without overmixing. When adding raspberries, place them on top of the cream cheese. Then swirl again lightly. This keeps the raspberries intact and adds beauty to your brownies. You’ll love the way they look! Pair your brownies with a scoop of vanilla ice cream. The cold ice cream contrasts nicely with the rich brownies. You can also add a drizzle of chocolate sauce for extra sweetness. For plating, I like to cut brownies into squares and stack them. Top with fresh raspberries for a colorful touch. A dusting of powdered sugar adds a nice finish. Explore these ideas to impress your guests! For the complete recipe, check out the Full Recipe. {{image_2}} You can make these brownies even more special. Try adding chocolate chips for extra richness. Dark or white chocolate both work well. You can also mix in nuts for a nice crunch. Walnuts or pecans are great choices. Adjust the raspberry amounts, too. If you love them, add a bit more. Just make sure the brownie base can hold them well. Need a gluten-free option? Swap the all-purpose flour for a gluten-free blend. This change keeps the texture nice and chewy. If you want a vegan version, use flax eggs instead of regular eggs. You can also replace cream cheese with a plant-based alternative. Both options keep the taste delicious and satisfying. Want to try something different? Use other fruits like strawberries or blueberries. Each fruit gives a fresh twist to the brownies. You can also create holiday-themed versions. For example, add peppermint extract for a festive treat. Top with crushed candy canes during winter holidays for a fun crunch. These variations keep your dessert exciting all year long. To keep your brownies fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them in the fridge for up to a week. Just make sure they are wrapped well to avoid absorbing any fridge odors. If you want to freeze them, cut the brownies into squares first. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, they stay fresh for about three months. When you want to enjoy one, just thaw it in the fridge overnight. To reheat brownies without losing moisture, use the microwave. Place a brownie on a plate and cover it with a damp paper towel. Heat it for about 10 to 15 seconds. This method keeps them soft and gooey. You can also use the oven. Preheat it to 350°F. Place the brownies on a baking sheet and warm them for about 5 to 10 minutes. This will help revive their texture. Brownies can last for up to a week in the fridge. If stored at room temperature, they are best enjoyed within four to five days. After that, they may start to dry out or lose flavor. If you freeze them, you can keep them fresh for about three months. Just remember to wrap them well so they don’t get freezer burn. Enjoy your Raspberry Cheesecake Brownies while they are fresh to savor their rich taste! To check if your brownies are done, use a toothpick. Insert it into the center. If it comes out with a few moist crumbs, they are ready. If it comes out wet, they need more time. Be careful not to overbake. Overbaking makes them dry. I recommend checking at the 30-minute mark. Every oven is different, so adjust as needed. Yes, you can substitute some ingredients. Here are common swaps: - Unsalted butter can be replaced with coconut oil. - Granulated sugar can be swapped with brown sugar for a richer taste. - Cream cheese can be substituted with Greek yogurt for a lighter option. - Fresh raspberries can be replaced with frozen ones, but drain them first. To cut brownies cleanly, use a sharp knife. First, let them cool completely. Dip the knife in hot water, then wipe it dry. This helps create smooth cuts. Make straight cuts, and avoid sawing back and forth. For perfect squares, mark where you want to cut before slicing. Yes, you can make these brownies ahead of time. Bake them and let them cool completely. Once cool, cover them with plastic wrap or foil. They can stay at room temperature for up to three days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to three months. Pair these brownies with a scoop of vanilla ice cream. The cold ice cream balances the rich flavors. You can also serve them with a glass of milk or coffee. For a fun twist, try a raspberry sauce drizzle on top. This adds a fresh touch and enhances the raspberry flavor. For the full recipe, check out the Raspberry Cheesecake Brownies section. Raspberry cheesecake brownies combine rich chocolate and fresh berries for delight. We discussed ingredients, steps, and tips to create the perfect treat. Remember to swirl the cream cheese and raspberries for a pleasing look. Try different flavors and dietary options to suit your taste. Store your brownies properly for freshness, and enjoy them with your favorite drinks. With these easy steps and tips, you’ll make them like a pro. Now, it's time to bake and treat yourself!

Raspberry Cheesecake Brownies

Indulge in the ultimate dessert with these mouthwatering Raspberry Cheesecake Brownies! These rich, fudgy brownies swirled with velvety cream cheese and fresh raspberries are sure to impress. Perfect for every occasion, they are easy to make and full of flavor. Ready to satisfy your sweet tooth? Click through to get the full recipe and learn how to create these delicious treats that everyone will love!
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Ingredients
  

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 cup fresh raspberries (plus extra for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.

      Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.

        In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

          In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

            Spread half of the brownie batter evenly into the prepared pan.

              Drop spoonfuls of the cream cheese mixture over the brownie batter, then add dollops of fresh raspberries on top. Using a knife or toothpick, swirl the cream cheese mixture and raspberries into the brownie batter without mixing it too thoroughly.

                Pour the remaining brownie batter over the top and spread evenly.

                  Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                    Once baked, let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Cool completely on a wire rack.

                      Cut into squares and serve topped with additional fresh raspberries if desired.

                        Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 12-16