Raspberry Cheesecake Brownies
Fudgy brownie batter meets a swirl of creamy raspberry cheesecake in one irresistible tin. Wait at least 3 hours before cutting — the set and flavour are worth every minute.
Plus 3h cooling / chilling time
Method
- 1
Preheat the oven to 180°C (350°F / Gas 4). Line a 23cm (9-inch) square tin with baking parchment, leaving an overhang on two opposite sides for easy lifting. Set aside.
- 2
Make the cheesecake layer: Beat the cream cheese and butter together on medium-high speed until completely smooth with no lumps, about 2 minutes. Add the sugar, flour, vanilla, and raspberry powder (if using). Beat until fully combined — add extra raspberry powder a teaspoon at a time for a deeper pink and more intense flavour. Beat in the egg until just incorporated. Set aside.
- 3
Make the brownie layer: Melt the butter in a large heatproof bowl. Whisk in the sugar and oil, then leave to cool for 1 minute. Add the eggs and vanilla and whisk vigorously until the mixture looks glossy and no longer grainy. Add the cocoa powder, flour, salt, and hot water. Mix until smooth — the batter will be thick. Fold in the chocolate chips.
- 4
Assemble: Spread roughly one-third of the brownie batter across the base of the lined tin. Drop large spoonfuls of half the cheesecake batter on top, then alternate spoonfuls of the remaining brownie and cheesecake batters. Bang the tin on the counter a few times to settle everything. Drop small spoonfuls of raspberry jam across the surface. Use a knife to gently swirl the batters and jam together, then bang the tin a few more times.
- 5
Bake for 33–40 minutes, until a skewer inserted in the centre comes out with only a few moist crumbs. Tent loosely with foil at the 25-minute mark to prevent the top from over-browning.
Bake36:00 - 6
Place the tin on a wire rack and leave the brownies to cool completely in the tin — at least 3 hours before slicing. Do not rush this step; cutting warm brownies results in a messy, collapsed square.
Cool180:00 - 7
Lift the slab out of the tin using the parchment overhang, transfer to a board, and cut into 16 squares with a sharp knife.
- 8
Cover and store in the fridge for up to 1 week. Allow to come to room temperature for 20–30 minutes before serving for the best fudgy texture.
Baker's Notes
- •Freeze-dried raspberry powder: pulse about 5g of freeze-dried raspberries in a small blender until finely ground, then sift through a fine-mesh sieve to remove seeds. Add 2 tsp to the cheesecake batter to start, then add more for a deeper colour and stronger flavour. Do not use chewy dried raspberries — you need the freeze-dried kind.
- •Cocoa powder: Dutch-process gives the richest, smoothest result. Unsweetened natural cocoa works as a substitute.
- •Freezing: freeze cut brownies in a single layer between sheets of baking parchment in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
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