Raspberry Cream Cheese Brownies

READY IN: 50mins
Recipe by Mirj2338

This is adapted from a recipe from Cooking Light Magazine. My version is a little (okay, a lot) more caloric, but truly superb!

Top Review by Jenn5820

I made these brownies and they were pretty good, but I think they would be even better if you were to double the filling mixture. I found that after it was cooked the cheesecake part really wasn't very defined and I think it needed more. I also exchanged strawberry jam for raspberry and it was very tasty.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.
  3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan).
  4. Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife.
  5. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
  6. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk.
  7. Add to the flour mixture, stirring just until moist.
  8. Spread two-thirds of batter in bottom of prepared pan.
  9. Pour filling over batter, spreading evenly.
  10. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
  11. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean.
  12. Cool on a wire rack.

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