I love how the fudgy chocolate brownies mix and compliment the "cakey" and not overly sweet cream cheese topping.
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.
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
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.
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.
Add sweetened condensed milk. Gradually beat in the sweetened condensed milk until completely combined then beat in the egg and vanilla until smooth.
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.
Bake and serve. Bake until the top is lightly browned, about 45 minutes. Let cool completely then cut into squares.
Other Recipes to Try
If you enjoy this raspberry cream cheese brownie recipe, I recommend checking out some of these: