If the brookie, the brownie and cookie hybrid, has earned a place in sweet recipe books, this brownie with cheesecake and raspberries promises to take a prime spot on the podium of irresistible combinations. Although mixing two recipes that seem so different at first glance may not seem like a good idea, I promise that bringing these two classics together results in an amazing dessert.
The base of this treat is brownie, which, being denser than cheesecake, holds up well to the cheesecake layer during baking. The raspberries are the star guests and the tangy contrast, since they balance the sweet flavor, they add a fresher touch to the Set and go wonderfully with the 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 no time at all. 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
Brownie batter preparation
- Put the melted butter and 200 g of sugar in the bowl of your KitchenAid stand mixer. Fit 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 parchment paper and spread it out, smoothing it with a spatula. Set aside.
Cheesecake batter preparation
- Preheat the oven to 180º C.
- Put the cream cheese in the bowl of your KitchenAid stand mixer, along with the sugar and egg. Fit the whisk attachment and beat the ingredients at speed 4 until fully combined. It should be a smooth cream.
- Spread the cream cheese mixture over the brownie batter and, with a fork, gently swirl the two batter layers together.
- Place the raspberries on top of the batter.
- Bake the brownie for 30 minutes. When it is 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 molds. In addition to looking beautiful, they will need less baking time.
- It is best to use fresh raspberries, since frozen ones release more water and the result is not the same.
