Hummingbird Bakery raspberry cheesecake brownie

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INGREDIENTS:

  • For the brownie layer:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • For the raspberry cheesecake layer:
  • 8 ounces cream cheese, softened
  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 cup raspberries, lightly mashed (I used thawed, frozen berries - it was 3/4 cup mashed)


    • METHOD:

    Preheat the oven to 350 degrees F.
    Line an 8x8 inch baking pan (I use glass) with parchment paper and set aside.

    In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar and brown sugar until light and fluffy.
    Add the eggs and vanilla and whip again until well combined.
    Add the flour, cocoa powder and salt and mix until well combined.
    Spread the brownie batter in the prepared pan, smoothing it out into an even layer.

    Make the cheesecake layer.
    With an electric mixer, whip the cream cheese,

    Greek yogurt and eggs until smooth.
    Add the sugar, flour and vanilla and mix again until smooth and well combined.
    Fold in the crushed raspberries.
    Spread the cheesecake mixture on top of the brownie batter.

    Bake for 40 minutes until set, and the edges are starting to brown.
    Place the pan on a wire rack to cool for about an hour and then chill for 2-3 hours before lifting the bars out and slicing into squares.

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    COMMENTS / REVIEWS

    1. T
      Tina

      I love this recipe

    2. A
      Angie

      I cannot thank you enough for this beautiful recipe!!!!

    3. L
      Lindsay

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    4. D
      DD Can Cook

      These were easy and delicious.

    5. S
      Stevie

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    6. C
      Cajun

      Wow – I tried this recipe tonight & was impressed!

    7. H
      Heidi A

      Looking forward to making this tonight

    8. S
      Susan

      Love this recipe

    9. S
      Stephany

      Thanks for the beautiful recipes!

    10. P
      Penny

      I am currently eating it by the bucket

    11. R
      Roberta

      I think this recipe was amazing!

    12. E
      Espahan

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    13. Y
      Yvonne

      AMAZING!

    14. W
      Willie

      Simple, delicious. Thanks for another great recipe.

    15. W
      Wendy McIntosh

      What a wonderful inspiration!

    16. J
      Jamie

      This is a very easy recipe- it's simple but delicious

    17. M
      Mark

      I loved it,I made it for a very dear friend and she was impressed

    18. M
      MaryM

      i loved it so simple but very elegant.

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