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White Chocolate Raspberry Cheesecake Brownies

Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Dessert
Servings: 9 - (18)
Author: Pam - For the Love of Cooking / Original from Baker by Nature

Ingredients


  • Brownies:
  • 1/2 cup + 2 tbsp flour
  • 1/3 tsp salt
  • 1 tbsp unsweetened cocoa powder
  • 6 oz good semi-sweet dark chocolate chopped
  • 8 tbsp unsalted butter cut into small pieces
  • 1 cup white sugar
  • 3 med/small eggs or 2 large, at room temperature

  • White Chocolate Cheesecake:
  • 1/2 cup white chocolate chips
  • 6 oz full-fat cream cheese at room temperature
  • 1/3 cup + 1 tbsp white sugar
  • 1 large egg at room temperature

  • Raspberry Swirl:
  • 1/2 cup fresh raspberries
  • 1 1/2 tbsp white sugar

Instructions

  • Preheat the oven to 350 degrees. Line a 9 x 9-inch baking pan with parchment paper, allowing the sides to overlap. Spray parchment with cooking spray.
  • To make the brownies,
    combine the flour, salt, and cocoa powder together until well combined; set aside.
  • Place the chopped chocolate and butter into a glass bowl.
  • Place the bowl over a saucepan of simmering water, stirring often, until the chocolate and butter are completely melted and smooth.
  • Turn off the heat, keeping the bowl over the water, add the sugar, and whisk until completely combined.
  • Remove from the saucepan and place it on a towel on the counter.
  • Add in the room temperature eggs and whisk until just combined.
  • Do not overbeat the batter.
  • Sprinkle the flour/cocoa mixture into the melted chocolate, and using a rubber spatula, fold the flour mixture into the chocolate until just combined.
  • Pour the batter into the prepared baking pan then smooth the top.
  • Set aside while you prepare the white chocolate cheesecake layer.
  • To make the cheesecake layer,
    place the white chocolate chips in a small microwave-safe dish and place them into the microwave.
  • Cook at 20-second intervals, stirring well between each interval, until melted. Don't overcook!
  • Whisk until smooth and creamy; set aside.
  • Using a hand mixer, beat the cream cheese together with the sugar and egg until creamy. Fold in the white chocolate and mix well.
  • To make the raspberry swirl
    , place the berries in a fine sieve over a bowl then mash them using a rubber spatula, over and over until you have nothing but seeds left.
  • Add the sugar to the raspberry sauce; mix well.
  • Pour the white chocolate mixture over the brownie batter.
  • Pour spoonfuls of the raspberry sauce over the top of the batter then use a wooden skewer to swirl the mixture.
    Side Note: Make sure to stick the skewer in only the raspberry/white chocolate layer and not all the way to the brownie layer.
  • Place into the oven and bake for 45-55 minutes, or until the sides are set and the center is nearly set.
  • Remove from the oven and allow to cool completely in the pan.
  • Use the overlapped parchment to easily remove the brownies from the pan.
  • Cut into bars and serve. Enjoy!