Fudgy chocolate brownies swirled with creamy raspberry cheesecake and pockets of raspberry jam. Rich, indulgent, and perfect for dessert or special occasions. Makes 16 squares.

Ingredients

Cheesecake Batter

• 8 ounces cream cheese, softened to room temperature
• 2 Tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• Optional: 2–4 teaspoons freeze-dried raspberry powder

Brownie Batter

• 1/2 cup (8 Tablespoons; 113 g) unsalted butter, cut into pieces
• 1 cup granulated sugar
• 2 Tablespoons vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (62 g) Dutch-process cocoa powder
• 1/2 cup (63 g) all-purpose flour
• 1/4 teaspoon salt
• 1 Tablespoon hot water
• 3/4 cup (135 g) semi-sweet chocolate chips

Topping

• 1/4 cup (75 g) raspberry jam

Preparation

1. Prep Oven & Pan: Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides.
2. Make Cheesecake Batter: In a medium bowl, beat cream cheese and butter until smooth.
3. Add sugar, flour, vanilla, and optional raspberry powder; beat until combined.
4. Add egg and beat until just incorporated. Set aside.
5. Make Brownie Batter: Melt butter and whisk in sugar and oil. Let cool slightly.
6. Add eggs and vanilla; whisk until smooth.
7. Add cocoa, flour, salt, and hot water; whisk until combined.
8. Fold in chocolate chips.
9. Assemble & Swirl: Spread one-third of the brownie batter in the pan.
10. Drop spoonfuls of half the cheesecake batter over top.
11. Repeat with remaining brownie and cheesecake batters.
12. Drop raspberry jam over the top. Use a knife to swirl all layers together.
13. Bake: Bake 33–40 minutes, until a toothpick in the center comes out with a few moist crumbs. Tent with foil if top browns too quickly.
14. Cool & Slice: Cool completely (at least 3 hours).
15. Lift brownies from pan using parchment overhang.
16. Cut into squares and serve.

Cook’s Notes

• Room temperature eggs and cream cheese produce a smoother cheesecake layer.
• Freeze-dried raspberry powder adds color and flavor without extra moisture.
• Store brownies in the refrigerator up to 1 week