Raspberry Cheesecake Brownies for When You’re Sweet but a Little Tart About It
These brownies are for when you want something rich, something soft, and just a little sharp. The chocolate is deep. The cheesecake is tender. And the raspberries? They bite back, just enough to remind you you’re still alive.
I baked these the day after I found an old letter I never sent. There’s no resolution in these bars. Just layers. Which, honestly, feels right.
Author: Clara Marigold
Soft bakes. Sentimental carbs. Always served warm.
Prep Time: 15 Minutes
Bake Time: 35-40 Minutes
Total Time: 50-55 Minutes
Servings: 9 Squares
Want to print this recipe? Click here to download a printable PDF.
We like to get right to the recipe:
Ingredients:
For the Brownie Layer:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
For the Cheesecake Layer:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
Topping:
½ cup fresh raspberries (or frozen, if you’re also emotionally frozen—it still works)
Instructions:
Preheat oven to 350°F (175°C). Grease or line an 8x8 baking pan.
Brownie Layer: In one bowl, whisk together melted butter, sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder until smooth. Pour into pan.
Cheesecake Layer: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spoon over brownie batter and swirl gently with a knife.
Dot the top with raspberries and gently press them in.
Bake for 35–40 minutes or until the center is set and the top feels dramatic but stable.
Let cool completely before cutting (like a sane person). Or eat them warm with a spoon (like Clara did that night).
Serving Notes:
Serve these after a long walk, a hard cry, or a dramatic playlist moment. Best eaten with your hands, a fork, or a sense of righteous vengeance. Pairs beautifully with tea or a silence that says “I told you so.”