Name: White Chocolate Raspberry Cheesecake Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 85g unsalted butter; 50g finely chopped dark chocolate (50-70% cocoa); 150g packed brown sugar; 50g granulated white sugar; 3 large eggs, room temperature; 1 tsp vanilla extract; 95g plain (all-purpose) flour; 50g Dutch process cocoa; 1/2 tsp salt; 250g cream cheese, softened; 50g granulated white sugar; 1 large egg, room temperature; 2 tsp vanilla extract; 60ml sour cream, room temperature; 60ml raspberry compote

Description

Dive into the luxurious blend of fudgy chocolate and creamy cheesecake with our White Chocolate Raspberry Cheesecake Brownies. These heavenly treats feature a rich brownie base topped with a velvety raspberry-swirled cheesecake layer, making them the perfect dessert for any occasion.

Ingredients

Scale

Brownie Base:

85g unsalted butter

50g finely chopped dark chocolate (50-70% cocoa)

150g packed brown sugar

50g granulated white sugar

3 large eggs, room temperature

1 tsp vanilla extract

95g plain (all-purpose) flour

50g Dutch process cocoa

1/2 tsp salt

Cheesecake Layer:

250g cream cheese, softened

50g granulated white sugar

1 large egg, room temperature

2 tsp vanilla extract

60ml sour cream, room temperature

60ml raspberry compote

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Instructions

Preheat your oven to 175°C (350°F) and line an 8-inch square baking pan with parchment paper.

Melt the butter and dark chocolate together in a saucepan over low heat. Once melted, remove from heat and whisk in sugars.

Beat in eggs one at a time, then stir in vanilla. Sift in flour, cocoa, and salt, and mix until just combined. Pour into the prepared pan.

For the cheesecake layer, beat cream cheese with sugar until smooth. Add egg, vanilla, and sour cream; mix well. Fold in raspberry compote. Spread over the brownie base.

Swirl together using a knife, then bake for 35-40 minutes. Cool in the pan on a wire rack before slicing.