Feb 8, 2017

Raspberry Cream Cheese Brownies

Prep Time: 5 mins
Cook Time: 45 mins
I love how the fudgy chocolate brownies mix and compliment the "cakey" and not overly sweet cream cheese topping.

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In this raspberry cream cheese brownie recipe, fudge brownie batter is topped with a rich cream cheese mixture combined with bits of raspberry and baked until gooey. My mom used to make these all the time when I was younger.

I love how the fudgy chocolate brownies mix and compliment the cakey and not overly sweet cream cheese topping. These decadent brownies make the perfect sugary treat for Valentines Day or for a chocoholic any day of the year.

Raspberry Cream Cheese Brownies

raspberry cream cheese brownies recipe from cooking with cocktail rings

Key Ingredients in This Recipe

  • Brownie mix – This recipe relies on either brownie mix or a homemade batch of brownie batter as the base of this recipe.
  • Condensed milk – Sweetened, condensed milk is made when all the water has been removed from cow’s milk and mixed with sugar. This sweet, creamy cream cheese topping contrasts with the chocolate brownie base.
  • Raspberry – Tart, fresh raspberries pair are a great addition to these brownies. Raspberries are a delicate berry – store them unwashed in an open container in the fridge and use within a few days of buying.

How to Make This Raspberry Cream Cheese Brownie Recipe

  1. Prepare brownie mix. Preheat oven to 350ºF. Prepare the brownie mix as the package directs. Grease a 13 x 9-inch glass baking dish with vegetable spray. Evenly spread the brownie mix in the pan.
  2. Beat cream cheese topping. In the large bowl of a stand mixer beat together the cream cheese, butter and cornstarch until fluffy, about 4 minutes.
  3. Add sweetened condensed milk. Gradually beat in the sweetened condensed milk until completely combined then beat in the egg and vanilla until smooth.
  4. Add raspberries and top the brownies. Stir in the raspberries then pour the mixture evenly over the brownie batter. Use a fork to gently swirl the mixture in the pan to create a marbling effect.
  5. Bake and serve. Bake until the top is lightly browned, about 45 minutes. Let cool completely then cut into squares.
stacked Raspberry Cream Cheese Brownies

Other Recipes to Try

If you enjoy this raspberry cream cheese brownie recipe, I recommend checking out some of these:

Raspberry Cream Cheese Brownies

Print Pin
Prep Time 5 mins
Cook Time 45 mins
Serves 9 brownies

Ingredients:

  • 1 (18-ounce) package fudge brownie mix
  • Vegetable cooking spray, as needed
  • 1 8-ounce package cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon cornstarch
  • 1 14-ounce can sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups roughly chopped fresh raspberries

Instructions:

  • Preheat oven to 350ºF (180ºC). Prepare the brownie mix as the package directs. Grease a 13 x 9-inch glass baking dish with vegetable spray. Evenly spread the brownie mix in the pan.
  • In the large bowl of a stand mixer beat together the cream cheese, butter and cornstarch until fluffy, about 4 minutes.
  • Gradually beat in the sweetened condensed milk until completely combined then beat in the egg and vanilla until smooth.
  • Stir in the raspberries then pour the mixture evenly over the brownie batter. Use a fork to gently swirl the mixture in the pan to create a marbling effect.
  • Bake until the top is lightly browned, about 45 minutes. Let cool completely then cut into squares.

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  1. These were a winner! Thanks for the recipe! I followed the recipe exactly, other than using a gluten-free brownie mix and adding some chocolate chips to the brownie part, because you can never have enough chocolate. 😉

  2. I feel the need to start by saying I’m far from your average Martha Stewart. But I wanted to do something fun and festive (and different!) for my corporate valentine’s day party, so naturally I turned to Cooking With Cocktail Rings. These brownies are not only delicious but they were also SO EASY! I only hope they make it to my office before I eat them all myself 🙂

    I highly recommend this recipe and will definitely make myself again!