Raspberry Cheesecake Brownies. In all their swirly, twirly pink beauty. They're devilishly rich, undeniably dense, sorta fancy, and require a tall glass of milk to wash down all their decadence. These Raspberry Cheesecake Brownies make a beautiful dessert for any occasion!

Make raspberry sauce: In a small saucepan over medium-low heat. Brownie Raspberry Cheesecake is a great summer dessert, combining two of the most favorite desserts worldwide, brownie and cheesecake. These Raspberry Cheesecake Brownies are so delicious that they are going to make your head spin! You can have Raspberry Cheesecake Brownies using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Raspberry Cheesecake Brownies

It's of Brownie mixture.
You need 200 g of plain dark chocolate.
You need 175 g of salted butter.
You need 75 g of caster sugar.
You need 100 g of soft brown sugar.
Prepare 130 g of plain flour.
Prepare 3 of free range eggs.
It's of Raspberry puree.
Prepare 200 g of raspberries.
It's 50 ml of water.
Prepare of Cheesecake topping.
It's 250 g of full fat cream cheese.
It's 75 g of caster sugar.
It's 1 of egg.

Deliciously moist and fudgy brownies combined with the perfect raspberry cheesecake mixture. Raspberry Cheesecake Brownie is my new breakfast. I woke up this morning dreaming about these moist little bars with swirls of cheesecake and fresh raspberries to go along with my cup. A raspberry cheesecake brownie that brings two delicious desserts together.

Raspberry Cheesecake Brownies step by step

Line a brownie tin with greaseproof paper and preheat the oven to 180°/gas mark 4..
Melt the chocolate and butter together in a heat-proof bowl over a pan of simmering water, until totally melted..
Weigh out the sugars, and combine with the buttery chocolate mixture in a large mixing bowl..
Add the flour and mix well..
Crack the eggs straight into the mixture and beat together. When you've finished, the batter should be smooth and well combined..
Pour the brownie mixture into the prepared tin, make sure it is level and leave to one side..
Now prepare the raspberry puree. Add the raspberries, 50ml water and raspberry jam (optional) into a small saucepan. Bring to the boil and bubble for 5-7 minutes until thickened and pulpy, stirring and squatting the berries occasionally to encourage them to break down. Strain through a sieve into a small bowl (discard seeds). Set aside to cool..
In a medium bowl, beat the cream cheese until soft then mix in the egg and sugar until smooth..
Pour the cheesecake mixture evenly over the brownie mixture. Gently spread to cover..
Using a teaspoon, dollop drops of raspberry puree onto the cheesecake mixture. Run a skewer through the raspberry droplets to create a marble. Once you are happy with how it looks, bake for 25-30mins or until the cheesecake looks like it has set. Cool completely before cutting into squares..

I decided to bake this raspberry cheesecake brownie in a circular cake tin rather than the traditional brownie square tin. Raspberry Cheesecake Brownies: Sweet raspberry-swirled cheesecake layered over a ridiculously decadent fudge brownie. My parents' property is a berry paradise. I added a raspberry jam layer between the brownie and cheesecake layer for a bigger raspberry kick. I think they are rich enough so I keep the cheesecake layer as the recipe states.