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Cream Cheese Raspberry Brownies



  • 6 ounces semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 2 (8 ounce - 250g) packages cream cheese, softened
  • 2 cups granulated sugar, divided
  • 4 eggs, divided
  • 1 tablespoon vanilla extract
  • 1 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam


  1. Melt chocolates in microwave or over double boiler. Let cool to lukewarm In a large bowl.
  2. Beat cream cheese with 1/2 cup sugar until smooth Beat in 1 egg and 1 teaspoon of vanilla extract until well combined Set aside.
  3. In a separate large bowl, beat butter with remaining sugar until smooth.
  4. Beat in remaining eggs, one at a time, beating well after each addition.
  5. Beat in remaining vanilla extract, then chocolate, mixing well.
  6. Mix in flour and salt, just until combined. Reserve 1 cup of the chocolate batter.
  7. Spread remaining chocolate batter in a greased 13 x 9-inch cake pan.
  8. Spread with cream cheese mixture.
  9. Spoon reserved chocolate batter in dollops over top.
  10. Spoon jam in smaller dollops among chocolate dollops.
  11. With a knife, zigzag through layers to create marble effect.
  12. Bake at 350 degrees F for 35 minutes or until cake tester comes out with little on it.
  13. Cool on racks and then cut into squares.

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