Description
This recipe produces chewy, fudgy brownies with a shiny crinkly top. A vibrant raspberry cream cheese swirl elevates the classic dessert, making it perfect for special occasions.
Ingredients
Scale
- 226g (1 cup) unsalted butter, melted
- 200g (7 oz) dark chocolate (60-70% cacao), finely chopped
- 200g (1 cup) granulated sugar
- 150g (3/4 cup) light brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 120g (1 cup) all-purpose flour
- 30g (1/4 cup) unsweetened cocoa powder, sifted
- 1/2 tsp fine sea salt
- 226g (8 oz) full-fat cream cheese, softened
- 50g (1/4 cup) granulated sugar (for cream cheese mixture)
- 1 large egg yolk
- 120g (1 cup) fresh or frozen raspberries
- Powdered sugar and fresh raspberries, for garnish (optional)
Instructions
- Prepare Oven and Pan: Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang on two sides.
- Melt Chocolate Base: In a medium heatproof bowl set over simmering water, melt the butter and chopped dark chocolate, stirring until smooth. Remove from heat and cool slightly.
- Whip Eggs and Sugar: In a separate large bowl, whisk together the granulated sugar, light brown sugar, and eggs vigorously for 2-3 minutes until the mixture thickens and lightens in color.
- Combine Wet Ingredients: Gently pour the cooled chocolate mixture into the egg mixture and mix with a spatula until just combined.
- Fold in Dry Ingredients: In a separate small bowl, whisk together the flour, cocoa powder, and sea salt. Gently fold the dry ingredients into the wet mixture until no flour streaks remain. Do not overmix.
- Make Raspberry Puree: Microwave fresh or frozen raspberries until softened (30-60 seconds). Mash the raspberries, then strain through a fine-mesh sieve to remove seeds.
- Prepare Cream Cheese Filling: Beat softened cream cheese with the 50g granulated sugar, egg yolk, and a splash of vanilla extract until smooth. Set aside 1/3 of this mixture. Fold the raspberry puree into the remaining portion.
- Assemble Brownies: Pour two-thirds of the brownie batter into the prepared pan, spreading evenly. Dollop alternating spoonfuls of the plain and raspberry cream cheese mixtures over the batter. Top with remaining brownie batter.
- Create Swirl: Gently swirl the cream cheese mixtures into the batter using a butter knife or skewer.
- Bake Brownies: Bake for 30-35 minutes, or until a toothpick inserted into the center (avoiding the cream cheese swirls) comes out with moist crumbs. Avoid overbaking to keep the brownies chewy.
- Cool and Serve: Let brownies cool completely in the pan on a wire rack for at least 2 hours. For cleaner slices, chill in the refrigerator first. Lift using the parchment paper overhang and slice into squares.
Notes
Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. For cleanest slices, cool completely and chill first. Avoid overmixing the flour to prevent a tough texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 370 kcal
- Sugar: 26g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg