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Raspberry Cheesecake Brownies

Indulge with this simple recipe for Raspberry Cheesecake Brownies from Sally's Baking Addiction.

10 minutes to prepare
Serves 1
Print Recipe


  • 115g unsalted butter
  • 230g chopped dark chocolate
  • 250g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 95g plain flour
  • 1/4 tsp salt
  • 225g cream cheese, softened
  • 50g sugar
  • 1 egg yolk
  • 80g raspberry jam
  • handful of raspberries for topping


  1. Preheat the oven to 175C and line the bottom and sides of an 11 x 7 inch baking tin with foil, leaving an overhang on the sides.
  2. Melt the butter and the chocolate in a medium saucepan on medium heat, stirring constantly. When melted, remove form the heat and let cool to room temperature.
  3. Stir the granulated sugar into the chocolate and butter mix until combined.
  4. Add the eggs in one at a time, whisking until smooth after each addition.
  5. Whisk in the vanilla, and gently fold in the flour and salt.
  6. Pour the batter into the prepared tin, keeping aside 1/4 cup of batter.
  7. To make the cheesecake layer, beat the softened cream cheese, sugar, the egg yolk and the raspberry jam until smooth.
  8. Dollop spoonfuls of the cream cheese mixture on top of your brownie batter and drizzle over the batter you kept aside earlier.
  9. Glide a knife through the layers, creating a swirl pattern and sprinkle the a few raspberries on top.
  10. Bake for 35-45 minutes, until a skewer comes out almost clean. You can leave in for less time for gooey-er brownies
  11. Cover the brownies after 20 minutes of baking to ensure the top doesn't brown.
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