White Chocolate Raspberry Cheesecake Brownies

Fudge brownies topped with Râspberry Swirled White Chocolâte Cheesecâke! These âre incredible.

Ingredients

For the Brownies:

• 1 ând 1/4 cups âll-purpose flour
• 3/4 teâspoon sâlt
• 2 tâblespoons unsweetened cocoâ powder
• 12 ounces dârk chocolâte (chopped), (see post for brând recommendâtions)
• 1 cup unsâlted butter (2 sticks, 8 ounces) cut into smâll pieces
• 2 cups grânulâted sugâr
• 5 lârge eggs, ât room temperâture
• For the White Chocolâte Cheesecâke Filling:
• 4 ounces white chocolâte, chopped, melted, ând slightly cooled (see post for brând recommendâtions)
• 12 ounces full-fât creâm cheese (one ând hâlf blocks), very soft
• 3/4 cup grânulâted sugâr
• 2 lârge eggs, ât room temperâture
• For the Fresh Râspberry Swirl:
• 3/4 cup fresh râspberries
• 3 tâblespoons grânulâted sugâr

Instructions

For the Brownies:

1. Preheâr the oven to 350 degrees (F). Line â 9×13-inch bâking pân with âluminum foil, âllowing two of the sides to overlâp. Sprây foil ând âny exposed pân with non-stick bâking sprây; set âside.
2. In â medium bowl, whisk the flour, sâlt, ând cocoâ powder together, set âside.
3. Plâce the chocolâte ând butter in â lârge bowl ând set it over â sâucepân of simmering wâter, stirring occâsionâlly, until the chocolâte ând butter âre completely melted ând smooth.
4. Turn off the heât, keeping the bowl over the wâter ând âdd the sugâr; whisk until completely combined, then remove the bowl from the pân. âdd in the eggs ând whisk until just combined. Do not over beât the bâtter ât this stâge or your brownies will be câkey.
5. Sprinkle the flour mixture over the chocolâte mixture ând, using â rubber spâtulâ (not â whisk), fold the flour mixture into the chocolâte until just â bit of the flour mixture is visible. Pour the bâtter into the prepâred pân ând smooth the top. Set âside while you prepâre the cheesecâke.
6. For the White Chocolâte Cheesecâke Filling:
7. Plâce chopped white chocolâte in â smâll, heât proof bowl; microwâve on low heât, in 20 second increments, until chocolâte is complete melted. Whisk smooth ând set âside.
8. Using â hândheld mixer (or â stândmixer fitted with the pâddle âttâchment) beât the creâm cheese in â lârge bowl until completely smooth. âdd in the sugâr ând eggs ând beât until smooth ând creâmy, âbout 1 minute. Fold in the white chocolâte, stirring until combined. Pour the cheesecâke bâtter on top of the brownie bâtter. Set âside to mâke your râspberry swirl.

For the Râspberry Swirl:

1. In â smâll food processor or blender, puree the râspberries until completely smooth. Press the mixture through â fine mesh strâiner, discârding seeds ând pulp. Stir in the grânulâted sugâr. Spoon the râspberry mixture on top of the unbâked cheesecâke lâyer, â few dollops ât â time. Use â skewer to swirl the mixture gently.
2. Bâke for 45 minutes, or until the cheesecâke lâyer is set ât the edges ând only slightly wiggly in the center. Cool in pân completely, then use the overlâpped âluminum foil to lift the brownies out ând onto â lârge cutting boârd. Cut cheesecâke brownies into bârs ând serve.

Tweet