Fudgy Raspberry Swirl Brownies (Print Version)
# Ingredients:
→ Brownie Batter
01 -
1/2 cup butter
02 -
8 oz semi-sweet chocolate (chips or baking bars)
03 -
1 cup sugar
04 -
3 eggs
05 -
2 tsp vanilla
06 -
1/2 tsp espresso powder
07 -
1/2 tsp salt
08 -
1 tsp baking powder
09 -
1 cup all purpose flour
10 -
4 Tbsp unsweetened cocoa powder
11 -
1 Tbsp canola oil
12 -
1 cup chocolate chips (any kind)
→ Cheesecake Swirl
13 -
8 oz cream cheese, softened
14 -
1/3 cup white sugar
15 -
1 egg
16 -
1/2 tsp vanilla extract
17 -
1/2 cup raspberries (fresh or thawed frozen with juice drained)
# Instructions:
01 -
Heat your oven to 350°F and grease a 9×9 baking pan. You can line it with parchment paper for easier removal if you want.
02 -
Melt butter and chocolate together using a double boiler or microwave in short bursts. Let it cool for about 10 minutes, then mix in sugar. Add eggs one at a time, stirring well after each. Stir in vanilla.
03 -
Add the dry ingredients - espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined without overmixing. Fold in the oil and chocolate chips and set aside.
04 -
In another bowl, beat cream cheese until fluffy. Add sugar, vanilla, and egg, mixing until smooth. Gently fold in the raspberries until they start breaking apart and create pretty streaks.
05 -
Pour brownie batter into the pan. Drop spoonfuls of the raspberry cheesecake mixture on top. Swirl with a knife to create a marbled effect. Bake for 25-30 minutes until the center is set but still slightly soft.
06 -
Let brownies cool for 1-2 hours at room temperature, then refrigerate for at least 2 more hours. These taste amazing cold with a glass of milk!
# Notes:
01 -
You can substitute a boxed brownie mix (Ghirardelli recommended) if you're short on time.
02 -
These brownies taste even better the next day after the flavors have melded together.