Chocolate and raspberry cheesecake brownies

Try this classic brownie with a cheesy twist. 

Serves: 16


  • 100 g White chocolate, broken into small pieces
  • For the cheesecake mix
  • 350 g Cream cheese
  • 75 g Unrefined golden caster sugar
  • 1 Teaspoon vanilla extract
  • 2 Medium free-range eggs
  • 170 g Fresh raspberries
  • For the brownie mix
  • 280 g Unsalted butter, plus extra for greasing
  • 170 g Dark (70% cocoa solids) chocolate
  • 350 g Unrefined golden caster sugar
  • 70 g plain flour
  • Pinch of salt
  • 5 Medium free-range eggs
  • Teaspoons vanilla extract


1. Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm square brownie tin.

2. To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.

3. Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate.

4. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin.

5. Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy. Pour this carefully over the brownie mix, trying to create an even layer.

6. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Drop the raspberries into the tray. Try to ensure that the raspberries are almost fully pushed into the mixture.

7. Bake for about 35–40 minutes. After 30 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Leave to cool in the tin, covered with foil.

Once cooled, take the yummy brownies out of the tin, cut into 16 pieces and serve to your lucky guests.

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