Super simple, yet decadent, raspberry cheesecake brownies

I’ve never met a wrapped brownie I didn’t like. No matter how you mix it, their texture is always perfect, they stay fresh for a long time, and these boxed brownie edges are a thing of real beauty. I’m a baker, but I never thought I’d ever meet a homemade brownie, which I’ve preferred to a boxed brownie my entire life.

But then I met cocoa brownies. Cocoa brownies are made with cocoa powder along with the usual eggs, butter, and sugar instead of melted chocolate. They are chewy with a deeper chocolate flavor. In my opinion they are more like the texture of the boxed version. And you can make cocoa brownies in one pot. Just melt the butter and sugar and stir in the rest. Brownies that contain melted chocolate are denser and sweeter and less chocolatey. While both are nice, cocoa brownies are just right tucked under a super-rich layer of cheesecake. The contrast makes them exceptional.

This recipe takes the boxed brownie vibe to the next level, but if cheesecake isn’t your thing, multiply the brownie recipe by 1.5 and bake it solo. You will not be disappointed. The cheesecake layer is customizable too! Instead of raspberry jam, try dulce de leche, chocolate hazelnut spread or even citrus quark.

A word of caution: don’t overcook these guys. Check the cheesecake for your doneness. It will be lightly browned but still a little wobbly. The brownie underneath might still be a bit soft, but too little is better than too much in this case. Nobody wants a dry brownie. – Samantha Seneviratne

Check out the recipe

Raspberry Cheesecake Brownies


For the brownies:

  • 8 tablespoons (113 grams) unsalted butter, plus more for the pan
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 3/4 cup (71 grams) cocoa powder, Dutch-process or natural
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

For covering:

  • 6 ounces room temperature cream cheese
  • 1 large egg
  • 3 tablespoons powdered sugar
  • 1 tablespoon all-purpose flour
  • 2 to 3 tablespoons raspberry jam


  1. Heat oven to 350°F. Butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on two sides.
  2. Prepare the brownie layer: In a medium saucepan, combine butter and sugar and heat over medium-high heat until butter has melted. Remove from the heat and beat vigorously until well combined.
  3. Once the mixture has cooled slightly, stir in the eggs one at a time. Stir in the vanilla. Add flour, cocoa powder, baking powder and salt and mix.
  4. Prepare the Cheese Mixture: In a large bowl, whisk together the cream cheese, egg, sugar, and flour.
  5. Spread the brownie batter in the pan in an even layer. Top with balls of the cheese mixture and swirl with a butter knife to create a decorative pattern. Sprinkle with small dollops of jam and toss again.
  6. Bake until top looks dry and set, 20 to 22 minutes. Not gratinated. Sticky is always better than dry. Super simple, yet decadent, raspberry cheesecake brownies

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