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Triple Chocolate Raspberry Cheesecake Brownie Bars

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These decadent bars combine a fudgy triple chocolate brownie base, creamy chocolate cheesecake swirl, and tangy raspberry topping for a show-stopping dessert that’s surprisingly easy to make in just five steps. Perfect for parties, special occasions, or whenever you need a chocolate fix.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 3 oz (85g) dark chocolate, chopped
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp fine sea salt
  • 1/4 cup (45g) semisweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp pure vanilla extract
  • 1/4 cup (45g) white chocolate chips, melted and slightly cooled
  • 1/2 cup (75g) fresh raspberries (or thawed frozen, patted dry)
  • 2 tbsp raspberry jam (seedless preferred)

Instructions

  1. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C). Set out cream cheese and eggs to come to room temperature.
  2. In a microwave-safe bowl, combine butter and dark chocolate. Microwave in 30-second bursts, stirring each time, until melted and smooth. Whisk in granulated sugar and brown sugar until glossy and thick. Beat in eggs and vanilla extract until fully incorporated. Sift in flour, cocoa powder, and salt; fold together gently until just combined. Fold in semisweet chocolate chips. Spread batter evenly in the prepared pan.
  3. In a clean bowl, beat cream cheese with sugar until smooth and creamy. Mix in egg and vanilla; beat until just combined. Stir in melted white chocolate chips until evenly blended. Dollop spoonfuls of the cheesecake mixture over the brownie batter.
  4. Combine raspberries with raspberry jam, gently mashing with a fork. Spoon the raspberry mixture in small blobs over the cheesecake layer. Use a toothpick or butter knife to gently swirl the cheesecake and raspberry layers together for a marbled look.
  5. Bake in the center of the oven for 35-40 minutes, or until the cheesecake is set on top and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan. For cleanest cuts, chill in the fridge for at least 2 hours before slicing. Lift the bars out using the parchment overhang and cut into 16 squares with a hot, clean knife.

Notes

For best results, use room temperature cream cheese and eggs to ensure a smooth cheesecake layer. Don’t overmix the batters to keep the brownies fudgy and the cheesecake creamy. Swirl gently for dramatic marbling. Chill thoroughly before slicing for clean edges. Bars can be made gluten-free or dairy-free with appropriate substitutions. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: chocolate, raspberry, cheesecake, brownie, bars, dessert, triple chocolate, easy, baking, party, special occasion, freezer friendly

Find it online: https://realityeats.com/triple-chocolate-raspberry-cheesecake-brownie-bars-easy-5-step-recipe/