Ingredients
- Brownie Recipe (adapted from Alton Brown)
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 1 cup cocoa, sifted
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- 4 large eggs
- 8 ounces melted butter
- 2 teaspoons vanilla extract
- Raspberry Cheesecake Layer (by Bakers Royale)
- 8 ounces cream cheese, softened
- 1/3 cup plus 2 tablespoons sugar
- 1/4 cup fresh raspberry puree (about 5-6 oz whole raspberries) or raspberry jam
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- Optional
- 6 oz. fresh raspberry
Preparation
Step 1
Preparation: Heat oven to 350 degrees F. Line pan with parchment paper.
To make brownies:
Place both sugars in a food processor or blender and pulse to combine; set aside. Place cocoa, flour and salt in a food processor or blender and pulse to combine.; set aside.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until light and fluffy, about 3-4 minutes. Add in vanilla and both sugars, and mix to combine. Add in butter and mix to combine. Add remaining ingredients and mix to combine. Set aside to make raspberry cheesecake portion.
To make raspberry cheesecake layer:
In a mixer fitted with a whisk attachment place all ingredients in a bowl and beat until mixture becomes light and is fully combined, about 3-4 minutes.
To assemble:
Pour 3/4 of brownie batter into pan. Pour raspberry cheesecake layer on top. Using a spoon or spatula sprinkle remaining brownie batter on top of raspberry cheesecake layer. Then using a fork, gently pull raspberry cheesecake through brownie mixture for a swirled effect. Insert fresh raspberries throughout pan. Bake for 45 minutes or a toothpick inserted into the center of the pan comes out clean. Remove from oven and cool on rack. Do not cut raspberry cheesecake brownies until cooled.