raspberry cheesecake brownies
Prep time
Cook time
Total time
Recipe type: Brownies & Bars
Serves: 6-8 servings
  • 1 bag Le Brownie mix
  • 4 oz cream cheese, at room temperature
  • 1 egg
  • 2 tbsp sugar
  • 1 tbsp all-purpose flour
  • 3 tbsp HEB's Organic Raspberry Preserves
  • ¼ cup fresh raspberries
  • nonstick spray
  1. Preheat the oven to 350F, line a 8x8 baking pan with foil, and spray with nonstick spray. Pour the Le Brownie batter into the pan, and set aside.
  2. In a medium bowl, beat the cream cheese with a hand mixer until completely smooth and creamy. Add in the sugar, and beat until smooth.
  3. Add in the flour and egg, and mix until well incorporated.
  4. Using a spoon, gently stir in the raspberry preserve until barely mixed (you want it to have a marbled effect!).
  5. Pour the cheesecake mixture on top of the brownie batter, and using a butter knife, gently mix and swirl the two batters together to create a marbled effect.
  6. Top the brownie with the raspberries, and bake for about 30 minutes uncovered, then top the pan with foil, and bake for 15-20 minutes longer, until the brownie no longer jiggles and a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Let cool completely before cutting. If desired, cut with a heart cookie cutter for a fun treat!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2015/02/raspberry-cheesecake-brownies/