Ingredients

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

2 Tablespoons (26g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

2 Tablespoons all-purpose flour

1 teaspoon vanilla extract

1 large egg, at room temperature

Optional: freeze-dried raspberry powder

1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces

1 cup (200g) granulated sugar

2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

3/4 cup (62g) Dutch-process cocoa powder

1/2 cup (63g) all-purpose flour (spooned & leveled)

1/4 teaspoon salt

1 Tablespoon hot water

3/4 cup (135g) semi-sweet chocolate chips

1/4 cup (75g) raspberry jam

Instructions

Step 1: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out. Set aside.

Step 2: In a medium bowl, beat the cream cheese and 2 tablespoons softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder (if using). Beat until fully combined. Add the egg and beat just until incorporated. Set aside.

Step 3: Melt 1/2 cup butter in the microwave or on the stove, then whisk in sugar and oil. Let cool for 1 minute. Add eggs and vanilla, whisking until the sugar dissolves and the mixture is smooth.

Step 4: Stir in cocoa powder, flour, salt, and hot water until combined and smooth. Fold in chocolate chips. The batter will be thick.

Step 5: Spread about one-third of the brownie batter evenly in the prepared pan. Drop spoonfuls of half the cheesecake batter over it. Alternate spoonfuls of the remaining brownie and cheesecake batters. Tap the pan on the counter to settle the batters.

Step 6: Drop small spoonfuls of raspberry jam over the top and gently swirl the batters and jam with a knife. Tap the pan again to settle.

Step 7: Bake for 33–40 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Tent the pan with foil after 25 minutes to prevent over-browning.

Step 8: Remove from the oven and cool completely on a rack, at least 3 hours.

Step 9: Lift the brownies out using the parchment overhang and slice into squares.

Tips & Variations

Use freeze-dried raspberry powder to boost both color and raspberry flavor in the cheesecake layer.

Try substituting coconut oil for vegetable oil for a subtle tropical note.

Swirl in extra raspberry jam before baking for more fruity pockets.

Chill the brownies before slicing for cleaner cuts.

Use semi-sweet or bittersweet chocolate chips based on your preferred chocolate intensity.

FAQs

Can I freeze these raspberry cheesecake brownies?

Yes, you can freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

What’s the best way to prevent the cheesecake from cracking?

Make sure the cream cheese and eggs are at room temperature before mixing, and avoid overbeating. Also, spreading the batters in layers and swirling gently helps keep the cheesecake smooth and intact.