White Chocolate Raspberry Cheesecake Brownies
Dive into the luxurious blend of fudgy chocolate and creamy cheesecake with our White Chocolate Raspberry Cheesecake Brownies. These heavenly treats feature a rich brownie base topped with a velvety raspberry-swirled cheesecake layer, making them the perfect dessert for any occasion.
Ingredients
Scale
- Brownie Base:
- 85gunsalted butter
- 50gfinely chopped dark chocolate (50-70% cocoa)
- 150gpacked brown sugar
- 50ggranulated white sugar
- 3large eggs, room temperature
- 1 tspvanilla extract
- 95gplain (all-purpose) flour
- 50gDutch process cocoa
- 1/2 tspsalt
- Cheesecake Layer:
- 250gcream cheese, softened
- 50ggranulated white sugar
- 1large egg, room temperature
- 2 tspvanilla extract
- 60ml sour cream, room temperature
- 60ml raspberry compote
Instructions
- Preheat yourovento 175°C (350°F) and line an 8-inch square baking pan withparchment paper.
- Melt the butter and dark chocolate together in asaucepanover low heat. Once melted, remove from heat andwhiskin sugars.
- Beat in eggs one at a time, then stir in vanilla. Sift in flour, cocoa, and salt, and mix until just combined. Pour into the prepared pan.
- For the cheesecake layer, beat cream cheese with sugar until smooth. Add egg, vanilla, and sour cream; mix well. Fold in raspberry compote. Spread over the brownie base.
- Swirl together using aknife, then bake for 35-40 minutes. Cool in the pan on awire rackbefore slicing.
Notes
For a deeper flavor, you can substitute the dark chocolate with milk chocolate.
Fresh raspberries can be added on top before baking for extra freshness and a burst of color.
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 15g
- Carbohydrates: 32g
- Protein: 4g