Dense, chocolaty brownies topped with raspberry swirl cheesecake. These raspberry cheesecake brownies are all you will want for dessert.
Brownies aren’t just a delicious chocolaty dessert, they are a way of life. There isn’t a brownie I haven’t loved, especially when topped with a scoop of vanilla ice cream.
Raspberry brownies, and raspberry cheesecake brownies, in particular, are my top favorites.
The combination of sweet/tart raspberry and chocolate is the best thing to ever happen to taste buds everywhere.
Normally, I like to make these brownies in an 8x8 baking pan, but they tend to go fast, so I double the recipe to make in a 9x13 pan.
If you don’t think you would finish that whole pan, the recipe is divided easily for an 8x8 pan. The baking time shouldn’t vary, but the best thing to do is always use a toothpick to test doneness!
A few have asked how to swirl cheesecake brownies. It’s actually fairly easy.
After you’ve spread the cheesecake over the brownies, simply add random dollops of raspberry jam. From there, use a skewer or butter knife and place it in one of the dollops.
Drag out the skewer away from the dollop in a swirly motion. Repeat as many times as needed going in other directions until the dollop isn’t an obvious dollop anymore.
Repeat with the other dollops. Now, you will have beautiful raspberry cheesecake brownies.
You can store your raspberry cheesecake brownies at room temperature in an airtight container for up to three days.
Alternatively, you can store them in an airtight container in the refrigerator for up to five days.
You can freeze your raspberry cheesecake brownies in an airtight container for up to a month. You simply need to allow the brownies to sit at room temperature for about 20-30 minutes to thaw.