Raspberry Cheesecake Brownies

These 9-inch brownies layer a fudgy, oil-based cocoa batter with a full cream-cheese layer and ribbons of seedless raspberry preserves. The fruit adds a clear tart contrast and makes this recipe a different bake from a plain vanilla cheesecake swirl. A lower oven temperature gives the thicker cheesecake layer time to set without drying the brownie edges.

Yield: 16 brownies
Prep time: 25 minutes
Bake time: 32 to 38 minutes
Cooling and chilling time: about 2 hours
Equipment: 9-inch square metal pan, parchment paper, two mixing bowls, whisk, flexible spatula, table knife or skewer, wire rack, instant-read thermometer

Ingredients

Brownie batter

3/4 cup (90 g) all-purpose flour
1/2 cup (42 g) unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 cup (120 ml) neutral oil, such as canola or sunflower
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Raspberry cheesecake layer

8 ounces (227 g) full-fat block cream cheese, softened
1/3 cup (67 g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/3 cup (105 g) seedless raspberry preserves

Method

Prepare the pan. Heat the oven to 325°F (165°C). Line the pan with parchment, leaving two overhanging sides for lifting. Lightly grease any exposed metal.
Mix the cheesecake layer. Beat the softened cream cheese and 1/3 cup sugar with a whisk until smooth. Mix in the egg and vanilla only until combined. Avoid whipping in excess air, which can make the layer puff and crack.
Start the brownie batter. In a separate bowl, whisk the flour, cocoa, and salt until evenly colored and free of cocoa lumps. In another bowl, whisk the oil and 3/4 cup sugar, then add the eggs and vanilla. Whisk for about 30 seconds, until glossy.
Combine. Fold the dry ingredients into the oil mixture just until no dry flour remains. Reserve 1/4 cup brownie batter, then spread the remainder evenly in the prepared pan.
Layer and swirl. Pour the cheesecake mixture over the brownie base. Drop small spoonfuls of raspberry preserves and the reserved brownie batter across the top. Draw a knife through the surface in four broad S-shaped passes. Stop while red, white, and chocolate areas remain distinct.
Bake. Bake for 32 to 38 minutes. The edges should look set, the center should wobble only slightly, and a thermometer in a cheesecake section should register at least 160°F (71°C). A pick inserted into a brownie-only area should have moist crumbs, not liquid batter.
Cool and portion. Cool in the pan for 45 minutes, then refrigerate for at least 1 hour. Lift out by the parchment and cut with a thin knife, wiping it between cuts.

Cues and troubleshooting

Use block cream cheese rather than whipped tub-style spread; extra air and moisture can prevent a clean layer. If the cream cheese is still cold, microwave it in 5-second intervals before mixing. Over-swirling muddies the colors and pushes cheesecake into the brownie base. If the surface darkens before the center reaches temperature, loosely tent the pan with foil for the final few minutes.

Substitutions and storage

Seedless cherry or blackberry preserves can replace raspberry in the same amount. Natural or Dutch-process cocoa both work because this formula contains no chemical leavener. Do not replace preserves with a runny dessert sauce, which can leave wet pockets.

Because the brownies contain a substantial cheesecake layer, refrigerate them within 2 hours of baking. Store covered at 40°F (4°C) or colder for up to 4 days. For longer storage, wrap individual chilled pieces and freeze for up to 1 month; thaw overnight in the refrigerator.

Raspberry Cheesecake Brownies