RASPBERRY CHEESECAKE BROWNIES Recipes

Say hello to one of the most decadent and delicious desserts of all times – cheesecake brownies.  If you adore super fudgy brownies and cheesecake, I think you’re going to love these tasty bars.  And how could you not with that pretty raspberry swirl on top?

While these bars take a little more effort than your normal brownies or cheesecake, they’re still fairly easy to make since a lot of the ingredients repeat themselves.

The base of this recipe starts with my favorite homemade fudgy brownie recipe.  I actually halved the recipe and cut down on the sugar just a bit, since these bars are topped with a cheesecake layer too.

If you’ve never made brownies from scratch before, I promise you they’re just as easy as a box mix.  My brownie recipe uses just one bowl and 7 ingredients, including the salt and vanilla extract!  You’ll honestly feel like you’re doing something wrong because they’re so easy.  I’ve even had readers tell me they’ve ditched the box mixes since coming across my recipe too! <– something that I love to hear!

You do want to bake the brownies base for about 20-25 minutes before you add the cheesecake layer.  And if you’re wondering if they’ll taste overbaked, the answer is no.  Because of the layer of cheesecake on top and since these need to be refrigerated, the brownie layer stays incredibly fudgy.  Cakey brownie lovers look away now, I’m so sorry.

Ingredients
For the brownie base:

• 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
• 1 cup (200 grams) granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (65 grams) all-purpose flour (spooned & leveled)
• 1/2 cup (40 grams) unsweetened cocoa powder
• 1/4 teaspoon salt

For the raspberry swirl:

• 1/2 cup (65 grams) fresh raspberries
• 1 tablespoon (8 grams) granulated sugar
• For the cheesecake filling:
• 12 ounces brick-style cream cheese softened to room temperature
• 1/4 cup (60 grams) sour cream, room temperature
• 1/3 cup (65 grams) granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract

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Instructions

1. To make the brownie base:
2. Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil or parchment paper, spray with nonstick cooking spray, and set aside.
3. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined. Sift in the flour, cocoa powder, and salt and mix until just combined.
4. ……………………………………..

for full instruction please see : www.livewellbakeoften.com