Craving a decadent dessert that’s both fudgy and fruity? Look no further than these Raspberry Chocolate Brownie Squares! This isn’t your average brownie recipe; we’re layering rich, chocolatey goodness with a creamy cheesecake swirl and a vibrant raspberry topping. But the best part? We’ve got a simple trick to prevent that dreaded sunken center, ensuring a perfect bake every time. Get ready to impress your friends and family with these show-stopping brownie squares.
Why You’ll Love These Raspberry Chocolate Brownie Squares
These brownie squares are more than just a dessert; they’re an experience! Here’s why you’ll be making them again and again:
- Fudgy Brownie Base: Rich, chocolatey, and perfectly moist, the brownie layer sets the stage for the other flavors.
- Creamy Cheesecake Swirl: A tangy and smooth cheesecake layer adds a delightful contrast to the dense brownie.
- Bursting Raspberry Flavor: The raspberry topping provides a vibrant, fruity tang that cuts through the richness.
- No More Sinking! Our secret baking technique guarantees a perfectly set brownie, free from that unsightly sunken center.
- Easy to Make: Despite the multiple layers, this recipe is surprisingly straightforward and easy to follow.
Gathering Your Ingredients for Raspberry Chocolate Brownie Squares
Before we dive into the baking process, let’s talk about the ingredients. These Raspberry Chocolate Brownie Squares are a symphony of flavors, and each component plays a vital role. We’ll start with the brownie base, move on to the creamy cheesecake swirl, then the tangy raspberry layer, and finally, the luscious chocolate ganache. Using high-quality ingredients will elevate the final product, so choose wisely!
For the Fudgy Brownie Layer:
- 1 cup All-Purpose Flour: This provides the structure for our brownies. Make sure to measure it accurately for the best results.
- 1/2 cup Unsweetened Cocoa Powder: This is where the chocolatey magic happens! Opt for a high-quality cocoa powder for a deeper, richer flavor.
- 1/2 teaspoon Baking Powder: A touch of baking powder helps the brownies rise slightly, creating a tender crumb.
- 1/4 teaspoon Salt: Salt enhances the sweetness and balances the flavors in the brownie batter.
- 1/2 cup (1 stick) Unsalted Butter, Softened: Softened butter creams easily with sugar, creating a light and airy base for the brownies.
- 1 cup Granulated Sugar: This adds sweetness and helps to create a chewy texture.
- 2 Large Eggs: Eggs bind the ingredients together and add richness to the brownies.
- 1 teaspoon Vanilla Extract: Vanilla extract enhances the chocolate flavor and adds a touch of warmth.
- 1/2 cup Milk: Milk adds moisture to the brownies, resulting in a fudgy texture.
For the Dreamy Cheesecake Layer:
- 8 ounces Cream Cheese, Softened: The star of the cheesecake layer! Ensure your cream cheese is fully softened for a smooth and creamy texture.
- 1/4 cup Granulated Sugar: Adds sweetness to the cheesecake layer and balances the tanginess of the cream cheese.
- 1 Large Egg: Helps to bind the cheesecake layer and adds richness.
- 1/2 teaspoon Vanilla Extract: Enhances the flavor of the cheesecake layer.
For the Tangy Raspberry Layer:
- 12 ounces Fresh Raspberries: Fresh raspberries provide the best flavor and texture for the topping. If fresh raspberries are not available, frozen raspberries can be used. Thaw them completely and drain off any excess liquid before using.
- 1/4 cup Granulated Sugar: Sweetens the raspberry topping and helps to break down the raspberries.
- 1 tablespoon Cornstarch: Cornstarch thickens the raspberry topping, creating a luscious sauce.
- 1 tablespoon Lemon Juice: Lemon juice adds a touch of acidity that brightens the raspberry flavor.
For the Decadent Chocolate Ganache Topping:
- 4 ounces Semi-Sweet Chocolate Chips: Choose a high-quality semi-sweet chocolate for a rich and balanced ganache.
- 1/4 cup Heavy Cream: Heavy cream creates a smooth and glossy ganache.
Crafting Your Raspberry Chocolate Brownie Squares: Step-by-Step
Now for the fun part! Don’t be intimidated by the multiple layers; each step is quite simple. The key to success with these Raspberry Chocolate Brownie Squares is to follow the instructions carefully and, most importantly, to slightly underbake the brownie layer. This is the secret to preventing that dreaded sunken center, so pay close attention to the baking time!
- Get Started: Preheat and Prep. Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan. This ensures that the brownies don’t stick and are easy to remove once baked.
- Combine Dry Ingredients: Brownie Base. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed, which helps the brownies rise properly.
- Cream Butter and Sugar: Brownie Base. In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender brownie. Use an electric mixer for best results and cream for at least 3-5 minutes.
- Incorporate Eggs and Vanilla: Brownie Base. Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs one at a time ensures that they are fully incorporated into the batter.
- Combine Wet and Dry Ingredients: Brownie Base. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in tough brownies.
- Pour into Pan: Brownie Base. Pour the brownie batter into the prepared pan, spreading it evenly.
- Make the Cheesecake Layer. In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until well combined. Again, make sure your cream cheese is properly softened to avoid lumps.
- Layer the Cheesecake. Gently spread the cheesecake mixture evenly over the brownie batter.
- Prepare the Raspberry Layer. In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes. Allow it to cool slightly before using. This prevents the hot mixture from melting the cheesecake layer.
- Add the Raspberry Layer. Gently spoon the raspberry mixture over the cheesecake layer. Don’t worry about making it perfectly even; swirls and imperfections add character!
- The Key to No Sinking: Bake! Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownie layer comes out with moist crumbs attached. This slightly underbaked center is crucial. The residual heat will finish cooking the cheesecake and raspberry layers without overbaking the brownie, which causes sinking.
- Cool Completely. Remove from the oven and let the brownie squares cool completely in the pan before frosting. This allows the layers to set and prevents the ganache from melting.
- Make the Chocolate Ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir until smooth and glossy. For a richer flavor, you can even use a combination of dark and semi-sweet chocolate.
- Frost and Chill. Pour the ganache over the cooled brownie squares and spread it evenly. Chill in the refrigerator for at least 30 minutes to allow the ganache to set.
- Serve and Enjoy. Cut into squares and serve. Garnish with chocolate shavings, if desired. These are also delicious served with a scoop of vanilla ice cream!
Tips for Perfect Raspberry Chocolate Brownie Squares Every Time
Want to ensure your Raspberry Chocolate Brownie Squares are a guaranteed success? Here are a few pro tips to keep in mind:
- Don’t Overmix the Brownie Batter: Overmixing develops the gluten in the flour, which can result in tough brownies. Mix until just combined.
- Soften the Cream Cheese Properly: Properly softened cream cheese is essential for a smooth and creamy cheesecake layer. Leave it at room temperature for at least an hour before using.
- Underbake the Brownies Slightly: This is the key to preventing a sunken center. The residual heat will continue to cook the other layers without overbaking the brownies.
- Use High-Quality Chocolate: The quality of the chocolate chips will directly impact the flavor of the ganache. Choose a brand you trust and enjoy. If you’re interested in elevating your brownie game, you might want to explore our recipe for double chocolate espresso muffins for inspiration.
- Let the Brownies Cool Completely: Allow the brownies to cool completely in the pan before frosting and cutting. This prevents the layers from melting and makes them easier to handle.
- Raspberry Variation: You could use different berries in the recipe, consider our irresistible blueberry muffins recipe for inspiration.
What to Serve With Raspberry Chocolate Brownie Squares
These Raspberry Chocolate Brownie Squares are delicious on their own, but they’re even better when paired with the right accompaniments. Consider serving them with:
- Vanilla Ice Cream: The cold, creamy ice cream provides a delightful contrast to the rich brownies.
- Fresh Berries: A handful of fresh raspberries or strawberries adds a touch of freshness and acidity.
- Whipped Cream: A dollop of whipped cream adds a light and airy sweetness.
Your Raspberry Chocolate Brownie Squares Questions Answered (FAQ)
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries! Thaw them completely and drain off any excess liquid before using them in the raspberry topping. This will prevent the topping from becoming too watery. You might also consider reducing the amount of sugar slightly, as frozen raspberries can sometimes be sweeter than fresh.
Can I make these brownie squares ahead of time?
Absolutely! These brownie squares are a great make-ahead dessert. You can bake them up to 2 days in advance and store them in an airtight container in the refrigerator. Frost them with the ganache just before serving.
Can I freeze these brownie squares?
Yes, you can freeze these brownie squares. Wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving. You can also freeze them unfrosted, then add the ganache after thawing.
Why did my brownies sink in the middle?
The most common reason for brownies sinking in the middle is overbaking. Remember, the key to this recipe is to underbake the brownies slightly. The residual heat will continue to cook the cheesecake and raspberry layers without overbaking the brownie layer.
Enjoy Your Homemade Raspberry Chocolate Brownie Squares!
There you have it! A foolproof recipe for Raspberry Chocolate Brownie Squares that will impress everyone who tries them. The combination of rich chocolate, creamy cheesecake, and tangy raspberries is simply irresistible. And with our secret to prevent sinking, you can be confident that your brownies will turn out perfectly every time. So go ahead, bake a batch and share the love (or keep them all to yourself – we won’t judge!). Don’t forget to leave a comment below and let us know how your Raspberry Chocolate Brownie Squares turned out. We love hearing from you!
Raspberry Chocolate Brownie Squares (Stops Cakes Sinking!)
Ingredients
- For the Brownie Layer:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the Raspberry Layer:
- 12 ounces fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Chocolate Ganache Topping:
- 4 ounces semi-sweet chocolate chips
- 1/4 cup heavy cream
Directions
- Make the Brownie Layer: Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour brownie batter into the prepared pan.
- Make the Cheesecake Layer: In a medium bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla until well combined.
- Gently spread cheesecake mixture over the brownie batter.
- Make the Raspberry Layer: In a medium saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes. Let cool slightly.
- Gently spoon raspberry mixture over the cheesecake layer.
- **The Key to No Sinking!**: Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownie layer comes out with moist crumbs attached. This *slightly underbaked* center is crucial. The residual heat will finish cooking the cheesecake and raspberry layers without overbaking the brownie, which causes sinking. Remove from oven and let cool completely in the pan before frosting.
- Make the Chocolate Ganache Topping: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just comes to a simmer. Pour hot cream over chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
- Pour ganache over the cooled brownie squares and spread evenly.
- Chill in the refrigerator for at least 30 minutes to allow the ganache to set.
- Cut into squares and serve. Garnish with chocolate shavings, if desired.