If brookie, the brownie and cookie mixture, has earned a place in sweet recipe books, this brownie with cheesecake and raspberries promises to take a privileged spot on the podium of irresistible combinations. Although it may seem that mixing two recipes that are so different at first glance is not a good idea, I promise that bringing these two classics together results in an incredible dessert.
At the base of this treat is the brownie, which, being denser than the cheesecake, holds up well under the cheesecake layer during baking. The raspberries are the guests of honor and the tart counterpoint, since they balance the sweet flavor, they add a fresher touch to the Set and pair wonderfully with chocolate. They are a must in this cake.
You’ll see that you’re going to love the result, because this brownie with cheesecake and raspberries, besides being a surprising choice with a delicious result, is made in a flash. Let’s get to the recipe!
Ingredients
Brownie ingredients
- 2 eggs at room temperature
- 115 g melted butter
- 120 g dark couverture chocolate
- 70 g all-purpose flour
- 350 g cream cheese
- 265 g sugar
- 125 g fresh raspberries
Cheesecake ingredients
- 1 egg at room temperature
- 350 g cream cheese (mascarpone or "Philadelphia" style)
- 65 g sugar
- 125 g fresh raspberries
Preparation
Making the brownie batter
- Put the melted butter and 200 g of sugar in the bowl of your KitchenAid stand mixer. Attach the flat beater and mix at speed 4 until combined. The butter should look white and creamy.
- Melt the couverture chocolate in the microwave or over a double boiler and set aside.
- Add the eggs to the butter and mix again at speed 2 until incorporated into the cream.
- Add the melted chocolate to the cream and mix at speed 2 until combined.
- Finally, add the sifted flour and mix until incorporated into the batter.
- Pour the batter into a square pan lined with baking paper and spread it out, smoothing it with a spatula. Set aside.
Making the cheesecake batter
- Preheat the oven to 180º C.
- Put the cream cheese in the bowl of your KitchenAid mixer, along with the sugar and egg. Attach the whisk and beat the ingredients at speed 4 until fully combined. You should have a smooth cream.
- Spread the cream cheese mixture over the brownie batter and gently swirl the two layers together with a fork.
- Place the raspberries on top of the batter.
- Bake the brownie for 30 minutes. Once done, let it cool on a wire rack before unmolding and serving.
Tips
- If you like vanilla, you can add extract or paste to the brownie batter or the cream cheese mixture. Or both.
- This brownie with cheesecake is wonderful baked in individual pans. In addition to looking lovely, they will need less oven time.
- It’s best to use fresh raspberries, since frozen ones release more water and the result is not the same.
