Raspberry Swirl Cheesecake Brownie
Rich chocolate, creamy cheesecake and a bright raspberry swirl come together in a recipe designed for sharing. Thoughtful and comforting, it’s a sweet way to mark this time of year, whether you’re baking for someone special or setting aside a moment for yourself.
- 1 tbsp - Flax meal
- 2 ½ tbsp - Sorghum flour
- 3 tbsp - Potato starch
- 1 tbsp - Chickpea flour
- 1 tbsp - White rice flour
- 1/8 tsp - Xanthan gum
- 3 tbsp - Cocoa powder
- 1/4 tsp - Baking powder
- 1/4 tsp - Salt
- 1/3 cup - Brown sugar, packed
- 1/3 cup - Applesauce
- 2 ½ tbsp - Margarine, melted
- 2 tsp - Vanilla extract
- 2 tbsp - Strong brewed coffee
- 3 tbsp - Chocolate chips
- 8 oz (1 package) - Cream cheese, softened
- 1/4 cup - White sugar
- 1 - Large egg
- 1/2 tsp - Vanilla extract
- 1/2 cup - Fresh or frozen raspberries
- 1 tbsp - White sugar
- 1 tsp - Lemon juice
- Step 1
Combine raspberries, sugar and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until raspberries break down and sauce thickens slightly. Strain through a fine sieve. Let cool completely.
- Step 2
Preheat Oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper.
- Step 3
In a medium bowl, mix together flours, cocoa powder, baking powder, salt and brown sugar.
- Step 4
In another bowl, whisk applesauce, melted margarine, vanilla and coffee.
- Step 5
Slowly combine wet and dry ingredients until smooth. Spread evenly in prepared pan.
- Step 6
Beat cream cheese and sugar until smooth. Add egg and vanilla, beat until fully combined.
- Step 7
Drop spoonfuls of cheesecake batter over the brownie layer.
- Step 8
Drizzle raspberry sauce on top.
- Step 9
Using a toothpick, gently swirl the raspberry sauce through the cheesecake.
- Step 10
Bake for 35–40 minutes until cheesecake layer is set. Let cool completely in pan.
- Step 11
Use a heart-shaped cookie cutter or cut into squares and serve.
