Recipe

These Decadent Cheesecake Swirl Brownies Are Spiked With Raspberry Liqueur

I have this obsession with cheesecake brownies. Well, cheesecake anything. It's probably because I'm lactose intolerant, but cheesecake brownies are by far my favorite cheesecake-anything hybrid (including shooters).

However, at a certain point cheesecake on top of brownies just gets a little repetitive. You want to mix it up, try something new. At least, that's what I'm told. I personally just like adding alcohol to my cheesecake brownies when they get boring. And no liqueur concoction goes better with chocolate and cheesecake than razzmatazz mixed with raspberry jam. These cheesecake brownies are the perfect way to jazz up your dessert game for your next potluck or get together.

Razzmatazz Cheesecake Swirl Brownies

Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 9

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter
4 ounces unsweetened chocolate chopped
2 1/4 cups sugar divided
3 large eggs
1 teaspoon vanilla extract
4 tablespoons raspberry liqueur divided
6 oz cream cheese softened
1 large egg yolk
1/2 teaspoon vanilla extract
2/3 cup raspberry jam

Maddie Lanier

Step 1

Preheat the oven to 325°F. Grease a 9x9-inch baking pan with butter, or spray it with nonstick spray. Dust it with flour and tap out the excess.

Susanna Mostaghim

Step 2

In a medium, heatproof bowl, combine the butter and the chocolate. Melt the chocolate and butter, then set aside to cool for 5 minutes.

Susanna Mostaghim

Step 3

Add 2 cups sugar to the chocolate mixture and stir until combined. Stir in the eggs and then add the vanilla and 2 tablespoons raspberry liqueur.

Susanna Mostaghim

Step 4

Combine flour, baking powder, and salt in a bowl. Add the flour mixture to the chocolate mixture and stir until combined.

Susanna Mostaghim

Step 5

Beat the cream cheese and remaining sugar with an electric mixer in a medium bowl until smooth.

Susanna Mostaghim

Step 6

Add the egg yolk and the vanilla then beat until smooth. Set aside.

Susanna Mostaghim

Step 7

Stir together the raspberry jam and remaining raspberry liqueur in a small bowl until smooth.

Susanna Mostaghim

Step 8

To assemble the brownies, reserve ¼ cup of the brownie batter. Pour the remaining batter into the prepared pan. Dollop large spoonfuls of the cream cheese mixture and the raspberry mixture on top of the batter and then dollop on the reserved brownie batter.

Susanna Mostaghim

Step 9

Using a butter knife, cut through the batter to create a swirled pattern.

Susanna Mostaghim

Step 10

Bake the brownies for 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool the brownies completely in the pan on a wire rack. Cut into squares and serve.

Maddie Lanier