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As far as we’re concerned, brownies should be considered a food group on their own. There are so many ways to make these ooey-gooey, fudge-y squares, and this way is one of our favorites! These brownies are thick, chewy, tangy and sweet; the cream cheese and raspberries work so well together and fit perfectly with the rich chocolate! If you need to save time, you can use a box mix, but you should absolutely include the raspberry cream cheese filling, since it makes the whole thing magical!

Raspberry Cream Cheese Brownies

Yields 12-16 brownie squares


  • 3/4 cup all-purpose flour
  • 16 oz. cream cheese, room temperature
  • 8 oz. semi-sweet or dark chocolate, grated
  • 1 1/3 cup sugar, divided
  • 1/2 cup unsalted butter
  • 5 large eggs, divided
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoon vanilla extract, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup raspberries, plus extra for garnish


  1. Preheat oven to 350º F and butter an 8×8-inch baking dish.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, and set aside.
  3. Place chocolate and butter in a microwavable bowl and microwave at 30-second intervals, stirring in between, until melted (1 minute to 1 minute 30 seconds).
  4. In a large bowl or mixer, beat 3 eggs and 1 cup sugar on high speed until thick and fluffy. 4-5 minutes.
  5. Reduce speed and add melted chocolate and 1 teaspoon vanilla extract.
  6. Slowly add flour mixture and mix until just incorporated.
  7. Pour half of brownie batter into baking dish.
  8. Using a handheld mixer, beat cream cheese, remaining 2 eggs, 1/3 cup sugar and remaining vanilla extract until smooth and creamy.
  9. Gently spoon mixture over brownie batter and lightly set raspberries into the cream cheese.
  10. Pour remaining brownie batter over the top, place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
  11. Let cool 15 minutes before serving.

Recipes adapted from Bake Or Break