These Raspberry swirl cheesecake brownies are certainly a mouthful to say, but they are right up there with other drool-worthy sweets. I hope you try them.
The raspberries give a slightly sour tang against the sweet brownie and creamy cheesecake. YUM, it has it all. These are my most favourite brownies because they have different taste sensations in each bite.
I like to use frozen raspberries in most recipes that call for them to be added to a base mix then baked. If you can leave them in the freezer until the time they have to be folded through, you’ll find they don’t break up, making them stay right where you put them.
Raspberry swirl Cheesecake Brownies
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- 210 g dark chocolate
- 210 g butter
- 250 g caster sugar
- 5 eggs
- 90 g plain flour
- 600 g cream cheese
- 125 g icing sugar
- 1 teaspoon Vanilla
- A hand full of raspberries
- Preheat the oven to 160 c fan
- Line a 25 cm square tin or a rectangle
- Add the chocolate to the TM bowl and melt at 50°c/speed 1 for 4 mins, scrape down the sides and set again 50°c/speed 1 for 1-2 mins more. Remove as much as you can from the bowl, and set aside in a warm place.
- Without washing the bowl, add the butter and sugar and beat on speed 8 / 10 seconds then check the texture to see if it’s soft enough to add the butterfly if not scrape down the sides, pull the butter from the bottom of the TM bowl and keep beating on speed 8 till it is. Add the butterfly and whisk on speed 3 till very light and fluffy it should take around 10 seconds or so depending how cold everything is.
- In the meantime crack 3 of the eggs into a bowl and whisk lightly with a fork to break up. (This makes it easier to incorporate later.)
- With the TM set to speed 3 slowly drizzle the egg through the hole in the lid. Followed by the melted chocolate.
- On reverse speed + 3 fold in the flour and salt until combined.
- Dollop ¾ of the mix into your prepared pan and spread it out evenly across the base. Set aside the remaining ¼ for the topping.
- Place your raspberries evenly on top of your brownie mix then set aside.
- In a clean, dry bowl add the icing sugar and blitz for 3 secs this will break up any lumps if you’re using pure icing sugar. Add the cream cheese and beat until smooth and creamy. Add the vanilla and 2 remaining eggs, incorporate on speed 3 till fully cleared and smooth.
- Dollop the cream cheese mix on top of the brownie base that you’ve already added to the tin then dollop the remaining brownie mix in mounds, swirl with a knife or spoon to create a marbled appearance.
- Add a baking paper/foil hat and bake for 20 mins remove the hat and continue to cook till the temperature reaches 85° c. If the top starts to brown too much use a hat like I've used in this blackberry ripple recipe.
Place the frozen raspberries on the brownie mix
Add the cream cheese, and the remainder of the brownie mix
Time to let your artistic side run wild – give it a good swirl.
The finished product, baked and cooling. I could probably stick a spoon in it right now 🙂
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