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Raspberry cheesecake brownies combine rich brownie and creamy cheesecake. They create a delightful treat. The bright flavor of raspberries adds a fresh twist. This dessert is a feast for both the eyes and the taste buds.

Raspberry Cheesecake Brownies

Indulge in the perfect dessert with this Raspberry Cheesecake Brownies recipe! Enjoy the luscious blend of creamy cheesecake and tart raspberries on a fudgy brownie base. This easy, step-by-step guide will help you create a stunning treat that’s as beautiful as it is delicious. Ready to impress your friends and family?
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed and drained)

Instructions
 

Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish or line it with parchment paper for easy removal.

    Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder until just blended. Do not overmix.

      Spread the Brownie Layer: Pour half of the brownie batter into the prepared baking dish, spreading it evenly across the bottom.

        Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing until well combined. Gently fold in the raspberries, being careful not to crush them too much.

          Layer the Cheesecake Mixture: Spoon the cheesecake mixture over the first brownie layer. Use a spatula to spread it evenly while leaving some brownie peeking through.

            Add the Top Brownie Layer: Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer. Use a knife or skewer to swirl gently, creating a marbled effect.

              Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

                Cool & Serve: Allow the brownies to cool in the pan for at least an hour. Once cooled, cut them into squares and enjoy.

                  - Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 16 squares

                    - Presentation Tips: Serve the brownies on a rustic wooden board and dust with powdered sugar. Pair with a dollop of whipped cream and a few extra raspberries on top for an elegant touch.