Ingredients
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- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup sugar (for cheesecake layer)
- 1 egg (for cheesecake layer)
- 1/2 tsp vanilla (for cheesecake layer)
- 1/4 cup seedless raspberry jam
Instructions
- Preheat oven to 325°F. Line an 8×8 pan with parchment paper.
- Mix melted butter, sugar, eggs, cocoa, vanilla, flour, and salt for the brownie batter. Spread into the pan.
- Beat cream cheese, sugar, egg, and vanilla until smooth. Gently spread over the brownie layer.
- Drop raspberry jam by spoonfuls and swirl with a knife.
- Bake for 35–40 minutes until center is slightly jiggly. Cool completely.
- Chill for 2 hours before slicing for best results.
Notes
- Use full-fat cream cheese for best texture.
- Don’t over-swirl the raspberry or it will blend in too much.
- Let cool completely before chilling to avoid condensation.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 215
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg