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Raspberry Cream Cheese Brownies

I love how the fudgy chocolate brownies mix and compliment the "cakey" and not overly sweet cream cheese topping.
Course sweets
Cuisine American
Keyword brownie, cream cheese, fruit, raspberry
Prep Time 5 minutes
Cook Time 45 minutes
Servings 9 brownies
Calories 72kcal

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
  • 1½ cups roughly chopped fresh raspberries
US Customary - Metric

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.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 184mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 0.3mg