Name: Raspberry Cheesecake Brownies
Yield: About 16 brownies
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/3 cup granulated sugar; 1 egg; 1/2 teaspoon vanilla extract; 1/2 cup fresh raspberries, roughly chopped; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) butter; 4 ounces unsweetened baking chocolate, roughly chopped; 3/4 cup granulated sugar; 2 egg; 1 teaspoon vanilla extract

Ingredients

Raspberry Cheesecake Batter
1 package (8 ounces) cream cheese, softened
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract

1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, roughly chopped

Brownie Batter
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
4 ounces unsweetened baking chocolate, roughly chopped
3/4 cup granulated sugar
2 egg
1 teaspoon vanilla extract

1 teaspoon vanilla extract

Instructions

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- Preheat oven to 350°F. Prepare 8 in. x 8 in. square pan with vegetable pan spray.
- For cheesecake batter, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and creamy. Add egg and vanilla; mix well. Stir in raspberries.
- In small bowl, combine flour, baking powder and salt; set aside. In medium microwave safe bowl, melt butter and chopped chocolate. Stir in sugar, eggs, and vanilla; mix well. Add flour mixture; mix until just combined. Spread half of the chocolate batter in the pan; alternately drop spoonfuls of cheesecake batter and chocolate batter into pan. Swirl the two batters together with a knife to create a marbled effect.
- Bake 28-30 minutes or until toothpick inserted in center comes out with a few crumbs attached. Cool completely before cutting.

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Recipes, Tips & Ideas

Wilton Sweet Studio

Wilton Sweet Studio

Raspberry Cheesecake Brownies

Ingredients

Raspberry Cheesecake Batter

Brownie Batter

Instructions