Raspberry Cream Cheese Brownies

Welcome to my cozy corner of kitchen chaos, where today, we’re diving fork-first into Raspberry Cream Cheese Brownies. Oh yes, these are as dreamy as they sound – rich chocolate colliding with tart raspberries, all snuggled around a creamy, cheesy hug from the cream cheese. If that hasn’t tempted you enough, let me just drop this truth: you do not want to live another day without these in your life. They’re the kind of treat that make you wish calories didn’t count.

So here’s the scoop: my husband and kiddos have basically made a cult dedicated to these brownies. No, seriously, I have to ration them out or they’d disappear faster than you can say “where’s the last brownie?” I remember the first time I made these; my kitchen was a disaster zone, chocolate smears everywhere (including my toddler), and an accidental sprinkle of flour all over the dog. But one bite and I knew these were part of our family now. Let’s just say, we’ve come to love the chaos and these brownies are always the star of our dessert table.

Why You’ll Love This Raspberry Cream Cheese Brownies

– They’re like a brownie meet-cute with a raspberry cheesecake — say no more!
– Look really impressive but easy enough to make when you’re only kind of paying attention (guilty).
– Basically, instant smiles in every bite. We all need more of those.

How to Make It

Okay, so you’re gonna grab your favorite mixing bowl—I swear I’ve used the same one for years, even though it has a little chip on the side (adds character, right?). Start with melting the chocolate and butter. I once forgot to do this first and ended up folding solid chunks of chocolate into my batter. Tasty, but…not ideal.

Next, toss your sugar and eggs into the mix and whisk like there’s no tomorrow. Pour in some vanilla; feel free to be a rebel and use a little more than the recipe says. In goes the flour–but don’t dump it all at once unless you want a flour shower.

The fun part: layer a swirl of raspberry and cream cheese goodness in between brownie layers like you’re creating a scrumptious, edible piece of art. I kind of zone out in the best way possible here.

Bake until your kitchen smells like a dream, a gooey, chocolatey dream.

Ingredient Notes

– Chocolate: Get the good stuff. I grabbed cheap chocolate once… never again. It’s the soul of the brownie, folks.
– Raspberries: Fresh is best, frozen works. Oh, and don’t skip them, unless you hate joy.
– Cream Cheese: For that tangy swirl factor. I might have eaten a spoonful or two as I go, but no judgement, right?

Recipe Steps:

1. Melt butter and chocolate together until smooth.
2. Mix in sugar, then add eggs and vanilla. Keep mixing until you feel like an Olympic batter-stirrer.
3. Gently fold in flour without turning your kitchen into a snow scene.
4. Layer and swirl your raspberries and cream cheese into the chocolate mix like a masterpiece.
5. Bake and get ready to have your mind blown with raspberry chocolate goodness.

What to Serve It With

These babies are perfection alone, but if you’re feeling extra, a scoop of vanilla ice cream or a dollop of whipped cream will take things over the top. Trust me, dive into the indulgence.

Tips & Mistakes

– Don’t rush the melting. Slow and steady wins the race, and avoids scorched chocolate.
– Be fearless with the cream cheese swirl. It’s only art, and you are the artist.
– If you have leftovers (how?!), try reheating a piece and experiencing it all over again warm.

Storage Tips

These brownies love a cozy spot in an airtight container. Find them a nice shelf in the fridge if they last more than a day (ha!). And yes, I’ve had them chilled for breakfast. I regret nothing.

Variations and Substitutions

I once swapped fresh raspberries for some lying-in-the-freezer-for-months blueberries and bam! Blueberry brownies stole the show. If honey is your style over sugar, throw it in. Skip the vanilla just this once and see what you think.

Frequently Asked Questions

Raspberry Cream Cheese Brownies

Deliciously rich and fudgy brownies swirled with tangy raspberry and creamy cheesecake layers — perfect for any dessert craving.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter
• ▢ 2 cups granulated sugar
• ▢ 4 oz bittersweet chocolate chopped
• ▢ 3 large eggs
• ▢ 1.25 cups all-purpose flour
• ▢ 0.5 tsp salt
• ▢ 8 oz cream cheese softened
• ▢ 0.75 cup fresh raspberries
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and set aside.
• Melt the butter and chopped bittersweet chocolate together in a microwave-safe bowl, stirring until smooth. Let cool slightly.
• In a large bowl, whisk eggs and sugar until light and fluffy. Gradually add the chocolate mixture and vanilla extract, mixing well.
• Add the flour and salt, stirring gently until just combined. Do not overmix.
• In a separate bowl, beat the cream cheese until smooth. Gently fold in the raspberries, taking care not to break them up too much.
• Pour half of the brownie batter into the prepared pan. Spoon dollops of the cream cheese mixture over the batter, then top with the remaining brownie batter.
• Using a knife or skewer, swirl the cream cheese mixture into the brownie batter to create a marbled effect.
• Bake for 30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Allow to cool completely before cutting into squares.

Notes

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well.