Ingredients
Unsalted Butter
3/4 cup (170g)
Melted. Use good quality butter for best flavor.
Granulated Sugar
1 cup (200g)
For the brownie base.
Eggs
2 large
Room temperature for emulsification.
Vanilla Extract
1 teaspoon
Pure vanilla enhances chocolate flavor.
All-Purpose Flour
2/3 cup (85g)
Sifted to prevent lumps.
Unsweetened Cocoa Powder
1/3 cup (30g)
Dutch-processed for deeper flavor.
Salt
1/4 teaspoon
Enhances all flavors.
Chocolate Chips (Semi-sweet)
1/2 cup (90g)
Optional for extra richness.
Cream Cheese
8 ounces (227g)
Full-fat, softened for best texture.
Granulated Sugar (cheesecake)
1/4 cup (50g)
Sweets the cheesecake layer.
Egg (cheesecake)
1 large
Room temperature for binding.
Raspberry Preserves
3/4 cup
Swirled into cheesecake for tangy pockets.
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, combine melted butter, sugar, eggs, and vanilla extract.
Stir in sifted flour, cocoa powder, salt, and optional chocolate chips until smooth.
Pour half the brownie batter into the prepared pan and spread evenly.
In a separate bowl, mix cream cheese, sugar, egg, and a pinch of salt until smooth.
Fold in raspberry preserves to create swirls, then pour mixture over brownie layer.
Bake for 30-35 minutes until cheesecake layer is set and edges are golden.
Cool completely before slicing into 16 pieces.
Notes
Use room temperature eggs for smooth emulsification
Sift dry ingredients to avoid lumps
Let cool completely before slicing for clean cuts
Store in refrigerator for up to 5 days
- Prep Time: 20
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg