Raspberry Cheesecake Brownies

Fudgy chocolate brownies are layered with the flavors of creamy cheesecake and tart, vibrant raspberries to create this decadent dessert. This is the kind of recipe that is perfect for lazy summer days – each layer comes together effortlessly, but the beautiful resulting swirled and layered bars look like they took hours to make. Even better that the brownies can be made ahead of time and kept in the fridge until ready to serve.

Brownie Layer

1/2 cup unsalted butter, plus extra to grease pan

2 ounces semi-sweet chocolate, chopped

1 cup granulated sugar

2 eggs, plus 1 egg yolk

3/4 cup all purpose flour

1/2 teaspoon salt

Cheesecake Layer

8 ounces cream cheese, very soft

1/2 cup granulated sugar

1 egg, plus 1 egg yolk

Raspberry Layer

2/3 cup fresh raspberries, plus more for garnish

2 tablespoons granulated sugar

Preheat oven to 350°F. Brush a square baking dish lightly with butter and line with parchment paper; set aside.

For brownie layer:

In a medium saucepan set over medium-low heat, melt 1/2 cup butter and chocolate together, whisking occasionally, until smooth. Remove from heat and whisk in sugar. Whisk in the eggs and egg yolk until combined. Gently whisk in the flour and salt just until combined. Pour batter into prepared baking dish and smooth the top with a rubber spatula.

For cheesecake layer:

Using a handheld mixer, beat the cream cheese in a large bowl until smooth. Add sugar, egg and yolk, and beat until smooth and creamy, about 1 minute. Pour the cheesecake batter on top of the brownie batter.

For raspberry layer:

In a small food processor or blender, puree 2/3 cup raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon dollops of raspberry mixture on top of the unbaked cheesecake layer and swirl the mixture gently with a sharp knife or skewer.

Bake in preheated oven for about 35 minutes, until the edges are firm and the center is just set. Completely cool brownies in the pan set on a wire rack, then transfer to the refrigerator to cool for at least 1 hour more. Cut brownies into bars and serve, topped with fresh raspberries if desired.