June 30, 2022

I have by no means met a boxed brownie I did not like. Regardless of the way you combine it, their texture is all the time easiest, they keep recent for a very long time, and the ones boxed brownie edges are a factor of actual attractiveness. I am a baker however I by no means concept I would meet a selfmade brownie that I most well-liked to a boxed brownie for so long as I lived.

However then I met cocoa brownies. Cocoa brownies are made with cocoa powder, in conjunction with the standard eggs, butter, and sugar, as an alternative of melted chocolate. They’re chewier with a deeper chocolate taste. Personally, they extra carefully resemble the feel of the boxed model. And you’ll be able to make cocoa brownies multi function pot. Simply soften the butter and the sugar in combination and stir in the remainder. Brownies that come with melted chocolate are denser and sweeter with and no more chocolate-forward. Whilst each are great, cocoa brownies are good tucked below a super-rich cheesecake layer. The distinction makes them remarkable.

This recipe takes the boxed brownie vibe to the following layer but when cheesecake is not your factor, multiply the brownie recipe by means of 1.5 and bake it solo. You will not be upset. The cheesecake layer is customizable too! As a substitute of raspberry jam, check out dulce de leche, chocolate-hazelnut unfold, and even citrus curd.

One phrase of warning: Don’t over-bake those guys. Glance to the cheesecake to your doneness cue. It’ll be calmly browned however nonetheless a bit of jiggly. The brownie beneath would possibly nonetheless be a bit of comfortable, however underdone is healthier than overdone on this case. Nobody desires a dry brownie. — Samantha Seneviratne

See also  This butter-soaked lobster roll has a decadent secret element

Watch the recipe 

Raspberry Cheesecake Brownies


For the brownies:

  • 8 tablespoons (113 grams) unsalted butter, plus extra for the pan
  • 1 cup (200 grams) granulated sugar
  • 2 massive eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 3/4 cup (71 grams) cocoa powder, Dutch-process or herbal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Kosher salt

For the topping:

  • 6 oz cream cheese, at room temperature
  • 1 massive egg
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon all-purpose flour
  • 2 to three tablespoons raspberry jam


  1. Warmth oven to 350°F. Butter and line a 8-inch sq. baking pan with parchment paper, leaving a 2-inch overhang on two facets.
  2. Get ready the brownie layer: In a medium saucepan mix the butter and sugar, and warmth over medium till the butter is melted. Take away from the warmth and whisk vigorously till smartly blended.
  3. As soon as the mix has cooled a little bit, whisk within the eggs separately. Whisk within the vanilla. Upload the flour, cocoa powder, baking powder and salt, and stir to mix.
  4. Get ready the cheese aggregate: In a big bowl, beat in combination the cream cheese, egg, sugar, and flour.
  5. Unfold the brownie batter in a fair layer within the pan. Best with scoops of the cheese aggregate and swirl with a butter knife to create an ornamental trend. Best with small dollops of jam and swirl once more.
  6. Bake till the highest seems to be dry and set, 20 to 22 mins. Don’t over-bake. Gooey is all the time higher than dry.