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White Chocolate Raspberry Cheesecake Brownies
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White Chocolate Raspberry Cheesecake Brownies

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 9 - 18
Author Pam - For the Love of Cooking / Original from Baker by Nature

Equipment

  • 9x9-Inch Baking Pan
  • Small Saucepan
  • Hand mixer
  • Fine Sieve Strainer

Ingredients

Brownies:

  • ½ cup + 2 tbsp flour
  • ⅓ 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:

  • ½ cup white chocolate chips
  • 6 oz full-fat cream cheese at room temperature
  • ⅓ cup + 1 tbsp white sugar
  • 1 large egg at room temperature

Raspberry Swirl:

  • ½ cup fresh raspberries
  • 1½ tbsp white sugar

Instructions

  • Preheat the oven to 350 degrees. Line a 9x9-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 until well combined; set aside.
  • Place the chopped chocolate and butter into a glass bowl.
  • Place the bowl over a small 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 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 cook them in the microwave 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.
  • To make the raspberry swirl, place the berries in a fine sieve over a bowl, then mash them repeatedly with a rubber spatula until only seeds remain.
  • 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:  Stick the skewer into 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 edges to remove the brownies from the pan.
  • Cut into bars and serve. Enjoy!