Raspberry Cream Cheese Brownies

So I wanted something to take to a party recently. As raspberries are in season, I thought, lets make something with them. I’ve had this recipes in my to do pile for about 7 years. I thought now is a good time to give it a try. The only change, really, that I made to the original recipe was to add both Chambord liqueur and fresh raspberries. The original only called for raspberry jam. They turned out super moist and gooey, delicious. Enjoy!


Raspberry Cream Cheese Brownies

  • 8 oz cream cheese, at room temp
  • 1 1/2 cups sugar (divided 1/4 and 1 1/4)
  • 1 egg yolk plus 3 eggs
  • 1 tsp real vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 stick unsalted butter, cut into chunks
  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup raspberry jam
  • 1/2 pint fresh raspberries (don’t use frozen)
  • 4 tbsp Chambord liqueur (divided 2, 1, 1 tbsp)


Preheat your oven to 350°. Spray an 8″ square baking pan with non-stick cooking spray. I like to line mine with parchment paper to make it easier to get the brownies out. You can also use foil but it you do make sure to spray the foil as well.

Beat together the cream cheese, 1/4 cup sugar, egg yolk, 1/2 tsp vanilla and 1 tbsp Chambord until smooth. Set aside.

Sift together the flour, baking powder, and salt. Use a microwave-safe bowl and nuke the chocolate and butter until smooth and melted; use 20 second increments to do this. Whisk in 1/4 cup of raspberry jam and 2 tbsp Chambord until smooth. Add in the remaining sugar, eggs and 1/2 tsp of vanilla. Fold in the flour mixture until just combined, you don’t want to over mix it.  Pour 1/2 of the batter into the baking pan.

Take the remaining raspberry jam and nuke it for about 20 seconds. Add in the fresh raspberries and remain tbsp. of Chambord. Gently stir to combine, you don’t want to crush the fresh raspberries too much.

Dollop the cream cheese filling over the brownie batter and gently spread out, try to create an even layer. On top of that dollop the jam mixture randomly across the top of the cream cheese. Cover with the remaining brownie batter and gently spread out evenly. Bake for 60 minutes or until a knife inserted in the center comes out fairly clean.

Peanut Butter Caramel Swirl Brownies

These brownies are an absolute gooey delight! Enjoy!


Peanut Butter Caramel Swirl Brownies

  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup smooth peanut butter
  • 1 Tbsp light corn syrup
  • Pinch of sea salt
  • 1/4 Tsp real vanilla extract
  • 2 sticks unsalted butter, cut into chunks
  • 6 Oz unsweetened chocolate, chopped
  • 6 oz bittersweet chocolate, chopped (divide into 2 oz and 4 oz)
  • 1 Tsp espresso powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  •  2 Tsp real vanilla extract
  • 1/4 Tsp kosher salt
  • 2 cups all-purpose flour


In a medium pot combine 1/4 cup of sugar and 1/4 cup water. Cook over high heat without stirring until golden brown. Slowly whisk in the cream. BE WARNED! It will bubble up a lot and steam, careful not to burn yourself. Cook for another minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/4 Tsp vanilla until smooth. Put it in a bowl and let it cool to room temp.

In a double boiler, I just use a glass bowl on top of a medium pot with a couple of inches of simmering water, melt the butter, unsweetened chocolate, 2 oz of bittersweet chocolate and espresso powder. Once it’s all melted and smooth take it off the heat and let it cool for about 15 minutes.

In a large bowl beat the eggs, 1 1/2 cups sugar, 1/2 cup brown sugar, 2 Tsp vanilla and 1/4 Tsp salt until smooth. Add in the chocolate and beat until smooth again. Add the flour in 2 batches, stirring until it’s just combined. Add in the rest of the chocolate, the stuff you didn’t melt.

Line a 9×13″ cake pan with parchment paper and spray it with non-stick cooking spray. Spread half of the batter into the pan. Take a tablespoon and drop dollops of the peanut butter in the pan, using 1/2 of the mixture. Add the rest of the batter and dollop the rest of the peanut butter mixture on top. Take a knife and start at one end and go to the other, making an s shape. Then do it the opposite way.

Pre-heat your oven to 325 degrees with the rack in the middle position. Bake for 45 minutes. The brownies should pull slightly away from the sides of the pan and the top will be somewhat set. A toothpick inserted in the middle should come out gooey but that’s fine. Cool, cut and chow down!