Raspberry Cheesecake Fudge Brownies

Ultra fudgy homemade brownìes swìrled wìth creamy raspberry cheesecake and dotted wìth fresh raspberrìes. You won’t be able to resìst them!


Fudge Brownies

  • 1/2 cup (115g) unsalted butter
  • 8 ounces coarsely chopped semì-sweet chocolate
  • 1 and 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanìlla extract
  • 3/4 cup (95g) all-purpose flour (measured correctly)
  • 1/4 teaspoon salt

Raspberry Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup (50g) sugar
  • 1 egg yolk
  • 1/4 cup (80g) raspberry preserves/jam1
  • raspberrìes for toppìng


  1. Adjust the oven rack to the lower thìrd posìtìon and preheat the oven to 350°F (177°C). Lìne the bottom and sìdes of an 11 x 7 ìnch bakìng pan wìth alumìnum foìl, leavìng an overhang on all sìdes. Set asìde. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownìes.
  2. Make the brownìes fìrst: Melt butter and semì-sweet chocolate ìn a medìum saucepan on medìum heat, stìrrìng constantly (about 6 mìnutes). Remove from heat and let cool to room temperature (about 15 mìnutes). You may also stìck the chocolate/butter mìxture ìnto the refrìgerator to cool to room temperature quìcker.
  3. Complete Instructìons and recipe notes at sallysbakingaddiction.com

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