Raspberry Cheesecake Brownies

One of my favourite places to visit is Whistler, and whenever I’m there I make sure to visit Purebread Bakery. Everything in there both delicious and beautiful, but my absolute favourite treat is the raspberry cheese cake brownie. It’s a fudgy, buttery, brownie with a layer of cream cheese and raspberry running through the middle. I’ve tried to recreate this brownie many times, with little success until now. This brownie may even be better! It’s very fudgy, has a crinkly crust, and is chewy and dense around the edges. For best results cool the brownie completely and chill in the fridge before cutting (if you can wait that long!).

Raspberry Cheesecake Brownie

Adapted From: Bravetart by Stella Parks

Active time: 20 minutes

Total Time: 1 hour


12 oz unsalted butter

6 oz (1 cup) dark chocolate

16 oz (2 1/4 cups) white sugar

2 oz (1/4 cup) brown sugar

1 1/2 teaspoon salt

1 tablespoon vanilla

6 large eggs

4 1/2 oz (1 cup spooned) flour

4 oz (1 cup) dutch process cocoa powder

8 oz block of cream cheese

1/2 cup raspberry jam


  1. Preheat oven to 350F and line a 9X13 inch pan with foil or parchment, grease lightly with butter, leave a significant overhang on two sides if you want to be able to lift the brownies out of the pan
  2. Place cream cheese in freezer
  3. Sift cocoa and flour into a bowl and set aside
  4. Melt butter over medium heat and simmer until butter is golden brown, remove from heat and add chocolate, stir until smooth and set aside to cool
  5. Combine white sugar, brown sugar, salt, vanilla, and eggs in the bowl of a stand mixer. Using the whisk attachment whisk until thick and fluffy (5-10 minutes)
  6. Reduce speed to low and slowly pour butter and chocolate into the mixture
  7. Add flour and cocoa and mix with a spatula until just combined
  8. Chop cream cheese and fold into brownie batter
  9. Pour brownie batter into prepared pan, dot raspberry jam across the top of the batter, then using a bamboo skewer swirl the jam and cream cheese around, pulling cream cheese up to the top
  10. Bake in the centre of the oven until the brownies reach an internal temperature of 205F (this will take 35-50 minutes depending on the temperature of your oven and the temperature of the batter going into the oven
  11. Chill completely before lifting the brownies out of the pan and cutting


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