Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies are easy to make for Valentine’s Day or just anytime!

Brownie Layer:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, lightly packed

2 large eggs

1 tsp. vanilla

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

Raspberry Cheesecake Layer:

8 oz. cream cheese, softened

3/4 cup plain Greek yogurt

2 large eggs

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

2 tsp. vanilla

1 cup raspberries, lightly mashed

Preheat the oven to 350 degrees. Line an 8 x 8 inch baking pan with parchment paper and set aside.

In a bowl, with an electric mixer, cream together the butter, sugar, brown sugar until light and fluffy. Add eggs and vanilla and mix to combine. Add flour, cocoa powder and salt and mix well.

Spread the brownie batter into the prepared pan, smoothing it out into an even layer.

To prepare the cheesecake layer: With an electric mixer, whip cream cheese, Greek yogurt and eggs until smooth. Add sugar, flour and vanilla and mix again until smooth and well combined. Fold in crushed raspberries.

Spread the cheesecake mixture on top of brownie batter.

Bake 50-60 minutes until set, and edges are starting to brown.

Place the pan on a wire rack to cool for about an hour and then chill for 2-3 hours before lifting the bars out and slicing them.

Yield-16 brownies

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