Ingredients
Scale
- 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
- Preheat the oven to 350°F (177°C) and line a 9-inch square pan with parchment paper, allowing some overhang for easy lifting later.
- In a medium bowl, cream together the softened cream cheese and butter until smooth and creamy using a mixer. Add in sugar, flour, vanilla, and raspberry powder, mixing until fully combined, followed by the egg. Set aside the mixture.
- Melt the butter and whisk in sugar and oil. Let cool, then whisk in eggs and vanilla until dissolved. Incorporate cocoa powder, flour, salt, and hot water until smooth. Gently fold in chocolate chips.
- Spread about one-third of the brownie batter in the prepared pan. Alternate layers of cheesecake batter and brownie batter, then drop spoonfuls of jam on top and swirl gently with a knife.
- Bake for 33–40 minutes, checking with a toothpick in the center. Tent with foil if necessary at 25 minutes to prevent over-browning.
- Let cool completely on a rack for at least 3 hours before lifting out and cutting into squares.
- Store leftover brownies in the refrigerator for up to 1 week.
Notes
For a stronger raspberry flavor, adjust the amount of freeze-dried raspberry powder to your liking.
These brownies can be served plain or with whipped cream for extra indulgence.
Ensure the cream cheese is at room temperature to achieve a smooth cheesecake batter.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.