Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies are a way to elevate a boxed brownie mix with a cheesecake mixture flavored with real raspberry puree.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings brownies

Calories 238kcal

Author Meghan

Preheat the oven to 350°F. Spray a 13x9-in. cake pan with nonstick baking spray. To make removal from the pan easier, add a piece of parchment paper across the entire bottom that overhangs both longer sides of the pan.
Place the thawed raspberries into a blender or small food chopper. Puree until smooth.
2 cups frozen raspberries
Set a mesh strainer over a bowl. Pour the pureed raspberries into the strainer. Use a small whisk to force the puree through the strainer to remove the seeds. Set the puree aside.
In the bowl of a stand mixer, beat the cream cheese until smooth. Measure ⅓ cup of the strained raspberry sauce and place it into the mixer bowl with the sugar, egg and flour. The remaining sauce can be used for another recipe (see note). Beat the cheesecake batter until smooth.
In a separate bowl. combine the brownie mix with the oil, eggs and water. Mix with a spoon until well blended.
½ cup vegetable oil, 2 eggs, 2 tablespoons water
Spread ⅔ of the brownie batter evenly into the bottom of the prepared pan.
Top with the raspberry mixture, and spread gently to form an even layer.
Add the remaining brownie mixture in dollops.
Use a knife to make swirls throughout the batter.
Bake the brownies for 30 to 35 minutes or until they are cooked through. Let cool.
Carefully use the parchment handles to lift the brownies out of the pan onto a large cutting board. Cut into squares.

Use the amount of oil required for your box of brownie mix. This will vary depending on the brand and size of the package.

The extra raspberry puree can be used to flavor Raspberry Buttercream.

Source: Adapted from a recipe by Chef George Duran, published in People Magazine

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