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Swirled Raspberry Cheesecake Brownies

Deeply fudgy brownies made with nutty brown butter, a tangy cheesecake swirl, and homemade raspberry jam. A perfectly balanced, elegant dessert.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings 16 squares

Ingredients
  

  • Ingredients

Brownie Batter:

  • 100 g Unsalted butter
  • 150 g Semi-sweet chocolate chopped
  • 115 g Light brown sugar
  • 115 g Granulated sugar
  • 3 Large eggs room temperature
  • 1 tbsp Vanilla extract
  • 80 g All-purpose flour
  • 40 g Cocoa powder
  • 100 g White chocolate chunks

Cheesecake Swirl:

  • 100 g Cream cheese softened
  • 25 g Granulated sugar
  • 1 Egg yolk
  • 1 tbsp Vanilla extract

Raspberry Jam Swirl:

  • 150 g Frozen raspberries
  • 1 tbsp Granulated sugar
  • Squeeze of lemon juice
  • 1 tbsp Cornstarch mixed with 1 tsp water

Instructions
 

  • Brown the Butter: Melt butter in a light-colored pan over medium heat. Cook until it foams and develops brown specks and a nutty aroma. Remove from heat, stir in the semi-sweet chocolate until melted, and set aside.
  • Make Jam: Cook raspberries, sugar, and lemon juice in a small pan until berries break down. Stir in the cornstarch slurry and simmer until thickened. Let cool.
  • Cheesecake Mix: Whisk softened cream cheese, sugar, egg yolk, and vanilla until smooth. Transfer to a piping bag.
  • Egg Mixture: In a large bowl, whisk sugars, eggs, and vanilla for 5 minutes on high speed until the mixture is pale, thick, and reaches the "ribbon stage."
  • Combine: Fold the flour and cocoa powder into the egg mixture. Gently fold in the melted chocolate-butter mixture and white chocolate chunks.
  • Assemble: Pour batter into a lined 8-inch square pan. Pipe the cheesecake mixture and dollop the raspberry jam over the top. Use a skewer to create swirls.
  • Bake: Bake at 180°C (350°F) for 20–28 minutes. The center should still have a slight wobble.
  • Cool: Allow the brownies to cool completely in the pan before slicing into squares.

Notes

  • The Slices: For the cleanest squares, wipe your knife with a hot, wet cloth between every single cut.
  • Storage: Keep these in an airtight container in the refrigerator for up to 5 days.
  • Brown Butter: Be careful not to walk away while browning butter; it can go from "perfectly toasted" to "burnt" in about 30 seconds.