6 Ingredient Raspberry Cheesecake Brownies
These Raspberry Cheesecake Brownies are decadent, extra chocolatey, fudgy, creamy, perfectly sweet, and fruity all in one, making them the perfect dessert for an indulgent Valentine's Day. They remind me of the brownies I’d eat as a kid, only kicked up a notch and SO much better. How could you possibly resist?
- 1 box brownie mix
- 2 - 8 oz packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 8 oz raspberries, fresh I'm sure frozen would work fine as well
- 2 Tbsps raspberry jam
- 1/4 + 1/8 cups chocolate chips optional, but highly encouraged
Preheat oven to temperature listed on brownie box. Line a 9x13 baking pan with parchment paper and set aside.
Mix brownie mix according to box. Stir in 1/4 cup chocolate chips if desired. Reserve 1/3 cup. Evenly spread the remainder into prepared pan and bake for 10 minutes.
While brownies are baking, add softened cream cheese to a food processor and blend until smooth. Scrape down sides and pulse in sugar. Add eggs and blend until smooth.
Combine raspberries and raspberry jam in small blender and blend until smooth. Strain to eliminate seeds.
Spread cream cheese mixture evenly on top of brownies. Drizzle pureed raspberry mixture on top of cheesecake. Dollop the reserved 1/3 cup of brownie mixture on top. Take a toothpick and swirl mixture to create a marble pattern. Top with 1/4 cup chocolate chips if desired.
Bake for 50-55 minutes or until toothpick comes out clean. Cool completely, then chill. Store in airtight container in refrigerator. Keeps for 4-6 days.