Raspberry Cheesecake Brownies

There's something so dreamy about the combo of dark chocolate and raspberries. Rich, fudgy brownies swirled with a creamy, raspberry cheesecake filling—total heart-eyes!

 These Raspberry Cheesecake Brownies are perfect whether you’re celebrating romance, friendship, or just your love for dessert (same), this recipe is sure to make hearts flutter. Made using our Vanilla Bean Paste to balance out the flavors and add depth, and our Natural Raspberry Artisan to bring a juicy, tart berry flavor that pairs beautifully with the rich chocolate. The result? A dessert so delicious, you might just fall in love at first bite! 

So whether you’re baking for your sweetheart, your bestie, or just yourself (self-love is important too!), these Raspberry Cheesecake Brownies are here to make your day a little sweeter. Because chocolate + raspberries = true love forever!

Ingredients

Brownie

• 1/2 cup unsalted butter (melted)
• 2 tbs. vegetable oil or melted coconut oil
• 1 cup granulated sugar
• 2 large eggs (room temp)
• 1/2 tbs. Amoretti® Vanilla Bean Paste
  
• 2 tbs. Amoretti® Natural Raspberry Artisan
• 3/4 cup unsweetened dark cocoa powder
• 1/2 cup all purpose flour
• 1/4 tsp salt

Raspberry Cheesecake Swirl

• 8 oz. brick cream cheese (softened)
• 1/4 cup granulated sugar
• 2 tbs. all purpose flour
• 1 egg yolk (room temp)
• 1 tbs. Amoretti® Natural Raspberry Artisan
• 1-2 drops of red food color (optional)

Directions

Brownie

1. Adjust the oven rack to the lower third position and preheat your oven to 350 degrees F.  Line the bottom and sides of a 9-inch square baking pan with parchment and set aside.
2. Melt your butter and whisk in the oil, and granulated sugar, let cool for 3-5 minutes, then whisk in the eggs, Amoretti® Vanilla Bean Paste and Amoretti® Natural Raspberry Artisan. 
3. Add in the flour, cocoa powder and salt, whisk until combined the batter should be thick. Spread almost all of the brownie batter into the lined baking pan reserving about 1/2 a cup.

Raspberry Cheesecake Swirl

1. Using a hand or stand mixer, beat the cream cheese and granulated sugar together on medium-high  in a large bowl until completely smooth. Beat in your egg yolk, flour, and Amoretti® Raspberry Artisan. If you want a picker swirl to the cheesecake, mix in 1-2 drops of red food color.
2. Alternate dropping spoonfuls of the cheesecake and remaining brownie batter on top of the prepared brownie batter. Swirl together using a knife or skewer.
3. Bake for 40-45 minutes or until a toothpick comes out mostly clean. Tent the brownies with tinfoil about 20-25 minutes into cook time to prevent over-browning. 
4. Let brownies cool completely on a wire rack before cutting into squares. To store, cover brownies for up to 1 day at room temp or 1 week in the refrigerator.