My Dark Chocolate Raspberry Cheesecake Brownies are the perfect dessert or grab and go snack. With the flavors of chocolate, raspberries, and cheesecake these Raspberry Brownies will be your new favorite treat.
Low Carb, Grain Gluten & Sugar-Free, THM S, Keto
I have to admit I’ve been eating these Raspberry Brownies for breakfast. They have fruit so they are breakfast food, right? Even if they aren’t I’m happy to indulge. They are delicious with a cup of coffee and easy to eat while nursing my baby.
I, however, have been craving dark chocolate raspberry everything. It is the one fruit/chocolate combo I like. I had an amazing dark chocolate raspberry cheesecake over the summer so that was when my craving started. I decided to turn that cheesecake into a brownie to capitalize on the chocolate portion.
How to Make Raspberry Cheesecake Brownies
This brownie is based on Hannah’s Fabulous Brownie Recipe. It really is a fabulous brownie and if you just want a simple decadent chocolate brownie that one should be on your list.
You simply stir together the batter ingredients and put in a baking dish.
After that swirl on some cheesecake batter and top with raspberries.
Bake and enjoy!
Ingredients for Raspberry Brownies
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. Since these sweeteners can be more expensive this helps with my food budget.
Vanilla – With the price of vanilla going up so high I started using a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
Cocoa Powder or Cacao Powder – I’m currently using raw cacao powder which can be used for cocoa powder. I like the flavor in my baked goods. Costco has Navitas Cacao Powder for a good price.
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Chocolate Raspberry Inspiration
I’ll try to make a long story short but there is someone special to my family that loves dark chocolate raspberry and I always think of her whenever I make this recipe. When my husband was in high school and college one of his best friends, Josh, had muscular dystrophy. I was blessed to meet him when my husband and I began dating in college. Unfortunately, he passed away before we even graduated. We’ve stayed close to his family ever since. They are truly family to us after all these years.
Josh’s mom, Maryanne, is the dark chocolate raspberry fan. She is a fabulous cook and a fantastic baker. One of her favorite sayings is “It’s all about the presentation.” And she is known for making all of her treats look beautiful. For my children’s Baptisms, she’s always made cut out butter cookies with their first initial. She dips them in chocolate and sprinkles and they taste even better then they look.
Can I use fresh raspberries in Raspberry Brownies?
Frozen raspberries do work better for this recipe.
Try these low carb brownies next!
I hope you enjoy my Dark Chocolate Raspberry Cheesecake Brownies!
- Preheat oven to 350. Grease a 9 x 9 baking dish.
- In a large bowl whisk together the butter, warm water, and eggs. Add the dry ingredients and mix well. Pour into the baking dish. Sprinkle the chopped chocolate on top of the batter.
- In a small bowl stir together the cream cheese and 1 tablespoon sweetener. Drop dollops on top of the batter and swirl gently.
- Scatter the frozen raspberries on top. Sprinkle with the additional tablespoon of sweetener.
- Bake for 35-40 minutes or until the entire brownie has puffed up and is no longer jiggly in the center.
Originally Published November 9, 2017. Revised and Republished February 5, 2020.