Raspberry Cheesecake Brownies. These Raspberry Cheesecake Brownies make a beautiful dessert for any occasion! Say hello to one of the most decadent and delicious desserts of all times - cheesecake brownies. In all their swirly, twirly pink beauty.
These Raspberry Cheesecake Brownies are so delicious that they are going to make your head spin! Deliciously moist and fudgy brownies combined with the perfect raspberry cheesecake mixture. Raspberry Cheesecake Brownies: Sweet raspberry-swirled cheesecake layered over a ridiculously decadent fudge brownie. You can cook Raspberry Cheesecake Brownies using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Raspberry Cheesecake Brownies
- Prepare of Brownie mixture.
- It's 200 g of plain dark chocolate.
- Prepare 175 g of salted butter.
- Prepare 75 g of caster sugar.
- Prepare 100 g of soft brown sugar.
- Prepare 130 g of plain flour.
- You need 3 of free range eggs.
- You need of Raspberry puree.
- It's 200 g of raspberries.
- You need 50 ml of water.
- Prepare of Cheesecake topping.
- Prepare 250 g of full fat cream cheese.
- It's 75 g of caster sugar.
- It's 1 of egg.
A raspberry cheesecake brownie that brings two delicious desserts together. After baking this delicious raspberry cheesecake brownie, you ideally want to cool in the tin. 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.
Raspberry Cheesecake Brownies instructions
- 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..
Raspberry cheesecake brownies are one of our favorite desserts. An upgrade to traditional But what to do with the raspberries? Add them to my cheesecake brownies. My Keto Raspberry Brownies are the perfect low carb dessert with chocolate, raspberries, and cheesecake. I decided to turn that cheesecake into a brownie to capitalize on the chocolate portion.
