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!
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Ingredients
Brownie Ingredients:
- 1/2 cup melted butter
- 1/2 cup warm water
- 2 large eggs room temperature
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 cup almond flour
- 1/3 cup cocoa powder
- 1/4 cup coconut flour
- 1 tsp vanilla
- 3/4 tsp baking powder
- 3/4 tsp salt
Topping Ingredients:
- 3.5 oz bar 85% dark chocolate chopped (or sugar free chocolate of choice)
- 8 oz cream cheese
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener, divided
- 1 cup frozen raspberries
Instructions
- 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.
Nutrition
Originally Published November 9, 2017. Revised and Republished February 5, 2020.
Rachel says
So, so good. I made one batch this last weekend, and we made a 2nd batch two days later because the first pan was gone already. 🙂
Claudia says
I wish I could pin this recipe, but the button is broken. It looks great, though.
Taryn says
I know, I’m sorry! I have a developer working on that now. In the meantime here is a link to the pin: https://www.pinterest.com/pin/109282728446232799/
Wendy Greene says
I made these with fresh raspberries as a note here said I could . No you cannot. I had soggy brownies and had to blot liquid off the top. I then put them on a pizza pan all spaced apart in a 275 degree oven to dry the liquid out of the brownies. Then they were delish
Wendy says
Can I use THM baking blend? If so, how much?
Taryn says
I don’t recommend using baking blend in brownies. It makes them cakey instead of fudgy. But, if that’s ok with you use an equal amount.
Brittany says
Can I use monk fruit sweetener? How much would I use?
Taryn says
Yes, try 1.5 times the amount. It’s not as sweet as my blend.
Jacci says
I made these brownies the other day, and they turned out delicious, but incredibly crumbly! I am wondering what I did wrong. My flours were expired, but in the freezer. I followed the recipe to a T. Please help!
Taryn says
Hmmm. These are not crumbly. Did you chill them before you served them? That helps them hold together. How long past the expiration are the flours?
Jacci says
I ate some right away and they were a bit more gelled, but when I refrigerated they got more crumbly…. I microwaved and they seemed a bit better. The almond flour is probably at least 6 to 10 months old, but in the freezer… Not sure on the coconut flour. I have THM baking blend. Would it be better to try that?
Marilove says
Absolutely delicious! A little too rich for me but I mainly made for my diabetic husband to help him with his sugar addiction. Should they be refrigerated to keep for a week or freeze and thaw several pieces at once? If I leave on the counter they will be gone by morning!
Taryn says
You can refrigerate for a week or two and freeze for longer. Up to you.
April says
This looks amazing! Thanks for the amazing recipe! Im going to try tonight!
Just wondering Im thinking of using Erythritol instead of using the sweetener .
Do you know how much i should put?
Thank you 🙂
Taryn says
It would be 1.5 to 2x as much. With just erythritol they may have a minty flavor/sensation.
Karli says
Wow these look amazing! It’s awesome people like you that make it possible (and fun!) to stay on plan! Also going to try making your Gentle Sweet substitute recipe, I was so happy to find a money saving option!;)
Vickie says
I have been making keto desserts for three months and this is by far the most awesome!!!! It does not taste like keto and my college age daughter loved it!!!
Laura says
I want to make these for thanksgiving! Yum! If I am to make them ahead of time, should I bake them, then freeze them, then thaw them out day of? Or bake them again? What do you recommend? Thank you!
Taryn says
The first one. Just bake and then thaw. Enjoy!
Flo says
Aarrgh – PLEASE would you use scales for your recipes and not wretched cups!! Would love to try your recipes but we in the UK haven’t a clue what quantities you are talking about and I haven’t time to start looking for an online converter! Thanks.
See https://www.telegraph.co.uk/food-and-drink/equipment/dear-americans-fed-stupid-cup-measurements/
Taryn says
No. I’m sorry. I’m in the US as are 95% of my readers. I am also a mom of 5 with a toddler underfoot as I work. I do not have time to convert my recipes for one or two people. I enjoy my ‘wretched cups’.
Flo says
Sorry, didn’t mean to offend you – my comment was slightly tongue-in-cheek but probably sounded plain rude in writing. I’m sure a lot more than 5% of the people who like your recipes are non-US and would like to see measurements they recognize as it can be disheartening not to be able to use them instantly but I appreciate your situation.
Taryn says
Haha. It’s ok. I joke a lot too and that can be hard to decipher on the internet. Truly, 95% of my traffic is North America. I just double checked my analytics. But I’m going to look into having my recipe card convert measurements. I think that is an option. 😀
Flo says
That would be great! In the meantime, I will do a conversion myself of this recipe as it ticks all my boxes so thanks for posting it!
Gina says
I’m in the UK too but most recipes are in cups even from NZ. What I do it weigh out when I’m putting it into the cups so then I know for next time. Joseph Joseph do a lovely set of bows with cups inside, which are super handy.
Cazt says
Hi, this looks like a great recipe. Can you tell me if the brownies will freeze if made ahead of time?
Taryn says
Yes, they freeze well!
Cazt says
Thank you! Will make these for a children’s party tomorrow!
Martha Shilling says
I use Swerve for sweetener. How much would you suggest I use in this recipe?
Taryn says
You will need 1.5 to 2 times as much swerve. It is not as sweet as my sweetener.
Trae bohlen says
this is THE best brownie recipe ever. It fools ALL my non-healthy friends. Make more like this!!
Taryn says
I’m so glad! I love tricking people into eating healthy. Lol.
Ashley Pearce says
These are so delicious! Easy to make and great to freeze too.
Kim says
these look awesome but really do not like coconut flour do you know what the ratio would be for switching it to almond flour? Thanks
Taryn says
You can’t taste the coconut flour at all. But, if you really don’t want to use it I would try using 1/2 cup almond flour to replace the 1/4 cup coconut flour.
Dina says
These were a big hit at a party I went to last week and I am making them as one of desserts for christmas eve tonight! thank you!!
Christina says
Could I make this nut free by subbing the almond flour for a nut free baking blend?
Taryn says
I’m not sure the brownies would have the right texture with a baking blend. They may be more cake like. If that’s ok with you make sure to come back and let me know how they turn out 🙂