Raspberry Cream Cheese Brownies
I’m convinced that there are two types of people in the world – those that love the combination of chocolate and fruit flavors, and those who absolutely despise it. I fall somewhere in the middle. (Does that make me half a person? Hmmm.) I adore chocolate-covered strawberries, as well as chocolate paired with banana anything, but that’s usually where my chocolate/fruit fascination ends. I’ve never been over the moon about chocolate with berries or orange or anything like that. As a result, this recipe was sort of a challenge to myself, to see what I thought about the marriage of raspberry and chocolate. It was a good starting point, as the raspberry flavors in this brownie are somewhat subtle, so it was a perfect way to get my feet wet and to see what I thought. Turns out, I rather like the raspberry-infused chocolate flavor. A nice undertone – distinct yet not overpowering, and very complementary. Of course, a little cheesecake filling never hurts anything!
The raspberry flavor is derived by using raspberry jam – a little of which is mixed right into the brownie batter, and a little more is swirled on top of the cream cheese layer in the middle of the brownies. Mixing the raspberry jam into the actual brownies gives them just a hint of reddish hue – so lovely!
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I think the best part of this recipe is its ability to be completely adaptable to your preferred tastes. Maybe you love chocolate and strawberry together? By all means, just substitute strawberry jam for the raspberry. I imagine you could use just about any flavor you like, and mix it up for some variety. I’m so happy I gave this recipe a try; I’m sure it will be a gateway drug to more chocolate and fruit experimentation!
How do you feel about chocolate and fruit flavors together? Yay or Nay?
One year ago: Best Buttermilk Pancakes
Two years ago: Creme Brulee
Four years ago: Brown Sugar-Apple Cheesecake
Raspberry Cream Cheese Brownies
Ingredients
- 8 ounces (226.8 g) cream cheese, at room temperature
- 1½ cups (300 g) granulated sugar, divided
- 1 egg yolk
- 2¼ teaspoons (2.25 teaspoons) vanilla extract, divided
- ⅔ cup (83.33 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 8 tablespoons unsalted butter, cut into pieces
- 4 ounces (113.4 g) unsweetened chocolate, chopped
- ½ cup (170 g) raspberry jam, divided
- 3 eggs
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil, allowing excess to hand over the pan edges. Grease foil; set aside.
- Process the cream cheese, ¼ cup granulated sugar, egg yolk, and ¾ teaspoon vanilla extract in a food processor until smooth; set aside.
- Whisk together the flour, baking powder, and salt in a small bowl; set aside. Microwave the butter and chocolate in a large bowl, stirring occasionally, until smooth, about 1 minute. Whisk in ¼ cup of the raspberry jam and cool slightly. Add the remaining 1¼ cups sugar, the eggs, and remaining 1½ teaspoons vanilla to the chocolate mixture, stirring until combined. Add the flour mixture and stir until incorporated.
- Microwave the remaining ¼ cup raspberry jam until warm, about 30 seconds; stir until smooth. Scrape half of the brownie batter into the prepared pan. Dollop the cream cheese filling over the batter and spread into and even layer. Dollop the warm jam evenly over the filling and swirl to partially combine. Spread the remaining brownie batter evenly over the filling. Bake until a toothpick inserted in the center comes out with a few crumbs attached, 50 to 60 minutes. Cool completely, about 2 hours. Using the foil overhang, life the brownies from the pan and cut into squares. Store leftovers in an airtight container in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are fantastic! Raspberry and chocolate- BRILLIANT!!!
I made these a few weeks ago…and I have to say that initially neither my husband or I were too keen on them. I was really disappointed because chocolate and raspberry is one of my favorite combinations. Around day 2 and 3 something happened and the flavors just melded together right and the cream cheese center wasn’t as gooshy…and they were SO GOOD!
I made these last night for some company and everyone raved about them! So delicious and easy to make ahead of time and just pull out of the fridge when it is time for dessert. Thanks for this great recipe. Raspberries and chocolate are always a hit with me!
Michelle, did you use seedless raspberry jam in this? Or with seeds?
I used seedless.
Raspberry and cream cheese filled brownies sound so amazingly good!
I made these for a friend for Valentine’s Day. I made a “test” batch to see how it would turn out and omg, these are the BEST brownies I have ever tasted! Fudgy with a nice, crackly top and the taste of rasberries permeates the brownie. These may be gone before the end of the night…lol.
Usually nay…but I think I could go for this! The combo with cream cheese might be just the thing.
Some chocolate and fruit flavors are simply done over and over and over again… one of the reasons we have a special Acolyte to review many of the chocolate and fruit we get — I get bored and then the review wouldn’t be as objective.
As much as I love chocolate, I find that in brownies, I need something to break up the monotony. Our favorite chocolate cake of all time is from a bakery on Long Island. It’s an elaborate creation but includes layers of raspberry jam that adds so much to the flavor! This brownie recipe might give the same result. Saving this one. Thanks.
Raspberries, chocolate and cream cheese what a great combo!