Raspberry cheesecake swirl brownies

Raspberry cheesecake swirl brownies

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

For the Raspberry Cheesecake Swirl:

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 cup raspberry puree (fresh or frozen raspberries blended)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the melted butter and sugar. Whisk until the mixture is smooth and well combined.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Sift in the cocoa powder, flour, and salt, and gently fold the mixture until just combined. Be careful not to overmix.
5. Fold in the chocolate chips, then pour the brownie batter into the prepared baking pan, spreading it evenly.
6. In a separate bowl, beat the softened cream cheese with the sugar until smooth. Add the egg and mix until well combined. Gently fold in the raspberry puree, creating a marbled effect.
7. Drop spoonfuls of the raspberry cheesecake mixture over the brownie batter. Use a knife or toothpick to swirl the cheesecake into the brownie batter, creating a beautiful marbled pattern.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Allow the brownies to cool in the pan before slicing them into squares.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 9 brownies
Calories: Approx. 320 kcal per brownie