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Four chocolate brownies with a creamy filling are arranged on a white plate, garnished with fresh raspberries. In the background, a basket of more raspberries is visible, all set atop a blue checkered cloth.
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Raspberry Cream Cheese Brownies

These fruity and fudgy brownies will disappear!
Prep Time30 minutes
Cook Time55 minutes
Cool Time2 hours
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownie, Cream Cheese, Raspberry
Servings: 16
Author: Nicole

Equipment

Ingredients

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup granulated sugar
  • 1 extra-large egg yolk
  • ¾ teaspoon pure vanilla extract

For the Brownies

  • ⅔ cup unbleached all-purpose flour
  • ¼ teaspoon espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 8 tablespoons (4 ounces) unsalted butter
  • 4 ounces unsweetened chocolate chopped
  • ½ cup raspberry jam divided
  • 1 ¼ cup granulated sugar
  • 3 extra-large eggs
  • 1 ½ teaspoons pure vanilla extract

Instructions

For the Filling

  • Adjust the oven rack to middle position and preheat the oven to 350ºF. Line an 8-inch square baking pan with foil, allowing the excess to hang over the edges. Grease the foil. In the bowl of a food processor, process the cream cheese, sugar, egg yolk, and vanilla until smooth; set aside.

For the Brownies

  • In a small bowl, whisk together the flour, espresso powder, baking powder, and salt. In a large bowl, microwave the butter and chocolate, stirring occasionally, until smooth, about 1 minute. Whisk in ¼ cup of the raspberry jam and let cool slightly. Add the sugar, eggs, and vanilla to the chocolate mixture, stirring until combined. Whisk in the flour mixture until incorporated.
  • Microwave the remaining ¼ cup of jam until warm, about 30 seconds; stir until smooth. Scrape half of the batter into the prepared pan. Dollop the cream cheese mixture over the batter and gently spread into an even layer. Dollop the warm jam over the filling and, using the tip of a knife, swirl the jam through the filling. Spread the remaining batter evenly over the filling.
  • Bake until a toothpick inserted in the center comes out with a few crumbs attached, about 50-60 minutes. Cool in the pan on a wire rack for at least 2 hours. Using the foil overhang, lift the brownies from the pan and cut into squares. Enjoy!

Notes

To store:
Brownies can be refrigerated in an airtight container for 2 days.

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 204mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
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