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Raspberry Cheesecake Brownies | My Little Larder

Raspberry Cheesecake Brownies

Rich dark chocolate fudge brownies topped with sour cheesecake topping and tart raspberries. The perfect combination that makes the most delicious and decadent brownies you’ll ever try!
Servings 16
Author My Little Larder


For the brownies:

  • 200 g/7oz unsalted butter, roughly chopped
  • 300 g/10.6oz dark chocolate, broken into pieces (at least 50 pct cocoa solids, I used 70pct)
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 2 large free range eggs
  • 1 tsp vanilla extract
  • 2 cups plain all-purpose flour
  • 1/2 tsp sea salt

For the cheesecake topping:

  • 250 g/8.8oz cream cheese, well softened
  • 1/3 cup caster sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh or frozen raspberries


  1. Preheat oven to 170 fan-bake. Grease and line a 22cm/8in square baking tin.
  2. Place butter and chocolate in a heat proof bowl over a saucepan of simmering water. Be careful not to let the bowl touch the water. Once the butter and chocolate have melted remove from heat and saucepan. Add the caster and brown sugar and whisk through. Set aside while you make the cheese cake topping, allowing the chocolate mixture to cool slightly
  3. While the chocolate is cooling, make the cheesecake topping.
  4. Using a wooden spoon, beat together the cream cheese and caster sugar in a medium size bowl. Beat in egg yolk until fully combined then stir through vanilla. Set aside.
  5. Take the bowl with butter, chocolate and sugar in it and add the eggs. Whisk until fully incorporated then continue whisking for about 30 seconds until the mixture is smooth and glossy (note, it will not be completely smooth as you’ll still have grains of sugar throughout it).
  6. Change to a wooden spoon then add the flour and salt and fold through until just incorporated. Don’t over mix.
  7. Transfer chocolate mixture into the preprepared baking tin and spread out evenly.
  8. Dollop spoonfuls of the cheesecake mixture over the chocolate mixture. Take a butter knife and use this to create a marbled effect with the cheesecake and chocolate mixtures.
  9. Scatter over the raspberries and using your finger gently press each one down slightly into the mixture.
  10. Place in the preheated oven to bake for 20-25 minutes or until a skewer comes out covered in gooey crumbs when inserted into the centre of the brownies (insert into a brown section not cheesecake if you can). It is a good idea to check on your brownies after 15 minutes to ensure they don’t overcook.
  11. When cooked, remove from oven and set aside to cool completely in their tin. I like to cool them further in the fridge which assists with cutting them. Cut into 16 pieces and serve. Store for up to 5 days in an airtight container in the fridge.