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Raspberry Cheesecake Brownies Recipe

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By , About.com Guide

raspberry cheesecake brownies recipe

Raspberry Cheesecake Brownies Recipe

Chocolate and raspberries are a brilliant pairing. The cheesecake layer is flavored with raspberry and swirled into the brownies. Frosting is optional.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1 package brownie mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3 Tbsp water
  • 8 ounces cream cheese (1 large block), at room temperature
  • 1 egg
  • 1 cup confectioners' sugar
  • 1 tsp raspberry extract
  • 1-1/2 cups semi-sweet chocolate chips for frosting (optional)

Preparation:

Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with non-stick foil.

Combine brownie mix, 2 eggs, vegetable oil, and water in a large bowl. Stir with a fork only until combined. Pour into prepared pan and smooth evenly.

Beat cream cheese, 1 egg, and confectioners' sugar until smooth. Mix in raspberry extract. Plop dollops of cream cheese mixture over the top of the brownie mix. Using a dull butter knife, swirl the cheesecake mixture into the brownies.

Bake 30 minutes. If frosting, sprinkle chocolate chips evenly over the top of the hot brownies immediately after removing from the oven. Tent with foil and wait about 5 minutes for chocolate chips to soften. Use a spatula to gently smooth the melted chips evenly over the brownies. Let cool to room temperature before lifting out of the pan and cutting.

Yield: 24 to 36 brownies, depending on cut size

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.

User Reviews

 5 out of 5
Best Brownies EVER!!!, Member Crishara

I've been making this recipe at least 3-4 times a year for the past 4 years and EVERY time people say they're the best brownies they've ever had. I'm not much of a cook, but these are so easy to prepare they've become my signature dessert. I think it tastes even better if you use Betty Crocker Triple Chunk for the brownie mix (it has chocolate chips in it). I also spread the melted chocolate chips over the brownies like the recipe suggests, but I cut up the brownies in the pan and stick them in the fridge overnight so that the layer of chocolate hardens. It's a really nice contrast in texture with the firmness of the top chocolate layer and the cakey moistness of the brownie. To make it sliiightly less 'death-to-your-diet', I always switch out the regular cream cheese for low fat. Here's a picture of a batch I made for Rush Week last year! Bottom line: these brownies are spectacular, and everyone will love you for making them.

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