Raspberry Cheesecake Brownies

Prep 10 min

Cook 95 min

Ready in 105 min

This layered dessert combines decadent brownies, tangy cheesecake, and fresh raspberries for a treat everyone will want seconds of.

Ingredients

½ cup (125 mL) butter (1 stick)
4 oz. (125 g) dark chocolate, roughly chopped
⅔ cup (150 mL) sugar
2 eggs
½ cup (125 mL) flour
¼ cup (60 mL) cocoa powder

1 cup (250 mL) fresh raspberries
1 tbsp (15 mL) sugar
8 oz. (250 g) cream cheese, softened
¼ cup (60 mL) sugar
½ tsp (2 mL) vanilla extract
1 egg

1 tbsp (15 mL) powdered sugar
1 cup (250 mL) heavy whipping cream
1 tsp (5 mL) vanilla extract
Optional: Raspberries

Directions

Preheat the oven to 350°F (180°C). For the cheesecake, place the raspberries and sugar in a small bowl and mash with a fork; set aside.
For the brownies, microwave the butter and chocolate in a large microwave-safe bowl for 1–2 minutes, or until fully melted. Whisk in the sugar and eggs while the mixture is still warm. Fold in the flour and cocoa powder until fully incorporated. Divide the batter evenly into the wells of the Brownie Pan and spread into an even layer.
Add the cream cheese and sugar to the Deluxe Stand Mixer. Select CREAM for 2 minutes. Add the vanilla and egg, and BEAT for 2 minutes.
Layer the cheesecake batter on top of the brownie batter and spread evenly.
Spoon the raspberry mixture evenly over the cheesecake batter and swirl together. Bake for 20–25 minutes, or until a toothpick inserted in the centers comes out clean. Cool completely before removing from the pan.
Add the whipped cream ingredients to the Whipped Cream Maker & Decorator. Pump the handle for 30 seconds, or until the mixture reaches a pipeable consistency.
Fit the Whipped Cream Maker & Decorator with the piping attachments. Pipe a small rosette on top of each brownie. Garnish with fresh raspberries, if you’d like.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 26 g, Saturated Fat 16 g, Cholesterol 110 mg, Sodium 85 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 23 g (includes 21 g added sugar), Protein 5 g

Cook's Tips:

Fresh raspberries give this recipe a bright flavor—but if you’re not a fan of raspberry seeds, you can use 1 cup (250 mL) of seedless jam. Or make your own in the Deluxe Cooking Blender!