Raspberry Cream Cheese Brownies
These Raspberry Cream Cheese Brownies feature a rich chocolate base, a smooth cream cheese layer, and vibrant raspberry jam swirled throughout. A decadent dessert perfect for special occasions or everyday indulgence.
16 Servings
Ingredients
For the Cream Cheese Filling:
- 1 package 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
For the Brownies:
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, cut into pieces
- 4 oz bittersweet chocolate chopped
- ½ cup raspberry jam divided
- 1¼ cups granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of an 8-inch metal baking pan. Line the bottom with parchment paper, allowing it to overhang on two sides for easier removal. Butter the parchment paper as well.
Prepare the cream cheese filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, sugar, egg yolk, and vanilla extract. Beat on medium speed until smooth and well combined, approximately 1 minute. Set aside.
Combine dry ingredients:
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare the brownie base:
- In a heatproof bowl, melt the butter and bittersweet chocolate together using a microwave in 30-second intervals, stirring after each, until completely smooth. Stir in ¼ cup of the raspberry jam until fully incorporated. Allow the mixture to cool slightly for 5 minutes.
Add wet ingredients:
- To the chocolate mixture, add the granulated sugar, followed by the eggs and vanilla extract. Stir until well combined.
Incorporate the dry ingredients:
- Gently fold the flour mixture into the wet ingredients, mixing just until no streaks remain. Do not overmix.
Warm the remaining raspberry jam:
- Microwave the remaining ¼ cup of jam for approximately 30 seconds, or until it becomes pourable. Stir until smooth.
Assemble the layers:
- Spread half of the brownie batter evenly into the prepared baking pan. Spoon the cream cheese filling over the brownie layer and smooth it into an even layer. Drizzle the warmed jam over the cream cheese and use a butter knife or skewer to swirl the jam gently into the cream cheese layer. Spoon the remaining brownie batter over the top and spread gently to cover.
Bake:
- Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
Cool:
- Allow the brownies to cool in the pan on a wire rack for at least 2 hours. Once cooled, use the parchment overhang to lift the brownies from the pan. Slice and serve.
Notes
To make these brownies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Additionally, confirm that all other ingredients—especially the raspberry jam and chocolate—are certified gluten-free and manufactured in a gluten-free facility to avoid cross-contamination.