Chocolate Raspberry Cheesecake Brownies

Prep Time: 35 Minutes
Total Time: 2 Hours 15 Minutes
Servings: 12

These brownies perfectly combine rich, fudgy chocolate, creamy cheesecake and tangy fruit bursts in each delicious mouthful. They’re irresistible whether satisfying a sweet craving or impressing guests at your next gathering.

All You Need Is ...

  • Small check mark in a circle icon Vegetable oil, for greasing
  • Small check mark in a circle icon 1 box Betty Crocker™ Triple Chocolate Brownie Mix
  • Small check mark in a circle icon 2 extra large eggs
  • Small check mark in a circle icon 125g melted butter
For the cheesecake swirl and topping
  • Small check mark in a circle icon 200g full-fat cream cheese, at room temperature
  • Small check mark in a circle icon 25g caster sugar
  • Small check mark in a circle icon 1 extra large egg, beaten
  • Small check mark in a circle icon 1/2 teaspoon vanilla extract
  • Small check mark in a circle icon 125g raspberries

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20cm square cake pan with baking paper.
  2. Make the cheesecake swirl. In a small bowl, beat the cream cheese, caster sugar, egg and vanilla extract together until smooth. Set aside.
  3. Make up the brownie mix as directed on the box with the eggs and butter. Spread 3/4 of the mixture evenly in the prepared cake pan, then spoon over nearly all the cream cheese mix in dollops and scatter over half the raspberries. Dollop over the remaining chocolate brownie and cheesecake mixtures; then cut through and swirl the mixture with a knife to create a marbled effect. Scatter over the remaining raspberries and gently push down into the mixture.
  4. Bake for 35-45 minutes, or until a round bladed knife inserted into the brownie comes out almost clean. Leave in the pan to cool for 30 minutes, then remove from the pan and cool fully on a wire rack for a further 30 minutes. Cut into 12 even-sized pieces to serve.

Betty's Tips

  • You can use 1/2 cup vegetable oil and 1 tablespoon of water instead of 125g melted butter to make up the brownie mixture.
  • Raspberries can be interchanged with other berries such as blackberries, blueberries or cherries.
  • To create more of a separate cheesecake layer, do not swirl the brownie mixture and cheesecake mixture together as much.
  • Serve as a dessert with extra fruit and some crème fraîche or yogurt to cut through the rich chocolate.
  • Store the brownies in an airtight container in the fridge for 3-4 days.

Featured Products

Triple Chocolate Fudge Brownie Mix