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. A
      Annalisa

      Looks like a great recipe!! Cant wait to try it!!

    2. A
      Angie

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

    3. D
      David Michel

      I made this and it was marvelous!

    4. K
      Kathy

      OMG. Thank you for this recipe, it is wonderful!

    5. Y
      Yvonne

      Thank you so much for this recipe!

    6. k
      kookie in London

      Just tried this recipe and really loved it.

    7. J
      Jenn

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    8. J
      Jancd

      Mmmm lovely

    9. R
      Regina

      Tasty and beautiful.

    10. S
      Shelly Franz

      I absolutely love the simplicity of this recipe.

    11. M
      Miranda

      Love everything about this recipe. It is easy and super tasty. Thank you

    12. V
      Victor

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

    13. J
      Jamie

      Made this last night and I absolutely love it.

    14. E
      Erin M.

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    15. M
      Monica

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

    16. M
      Megan

      Thanks for the suggestion!

    17. j
      jbnyc

      I made these for thanksgiving, people said they were good.

    18. S
      Stephany

      This looks like an easy recipe and healthy, too.

    19. C
      Carly

      This recipe is delicious! 5th recipe I've tried.

    20. Y
      Yvonne

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

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