Raspberry Cheesecake Brownies

Enjoy homemade brownies swirled with creamy, tangy raspberry cheesecake filling and dotted with fresh raspberries. These raspberry cheesecake brownies are fruity, fudge-like, and unapologetically rich! Wait at least 3 hours before slicing and serving.

Ingredients

Brownie Batter

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 2 Tablespoons (30ml) vegetable oil or melted coconut oil
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
• 1/2 cup (63g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Raspberry Cheesecake Batter

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons (15g) all-purpose flour
• 1 egg yolk, at room temperature
• 1/4 cup (80g) raspberry preserves or raspberry jam*
   
• optional: 1–2 drops pink or red gel food coloring
• optional: fresh raspberries, for topping

Instructions

1. Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an