Ingredients
Scale
- 6 ounces dark chocolate, chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Melt the dark chocolate and butter together until smooth. Let cool slightly.
- Whisk the sugar into the chocolate mixture. Add the eggs and vanilla and whisk until smooth.
- Sift in the cocoa powder and salt. Stir just until combined.
- In a separate bowl, beat the cream cheese and sugar until smooth. Mix in the egg and vanilla just until combined.
- Spread about two-thirds of the brownie batter into the prepared pan.
- Spread the cheesecake mixture over the brownie layer. Add spoonfuls of the remaining brownie batter and gently swirl.
- Scatter the raspberries over the top, pressing them gently into the batter.
- Bake for 35–45 minutes, until the edges are set and the center is mostly firm.
- Cool for about 1 hour, then refrigerate for at least 2 hours.
- Lift from the pan, slice into 16 squares, and serve chilled or slightly softened at room temperature.
Notes
- Use good-quality dark chocolate for a rich brownie flavor.
- Do not overbake; the brownie portion should remain fudgy.
- Chill fully before slicing for cleaner squares.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Nutrition information is an estimate per brownie, based on 16 servings.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Cuisine: American-inspired