Raspberry Cream Cheese Brownie Cake
Cream cheese brownies were first popularized in the United States in the 1970s and have since become a beloved dessert for chocolate and cheesecake lovers alike.
This is non vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Raspberry Cream Cheese Brownie Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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Prepare the brownie mix according to the package instructions and pour it into the greased cake pan.
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In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
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Add the eggs one at a time, beating well after each addition.
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Gradually add the flour and mix until just combined.
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Gently fold in the raspberries.
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Pour the cream cheese mixture over the brownie batter in the cake pan.
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Use a knife to swirl the two batters together, creating a marbled effect.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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Refrigerate for at least 1 hour before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 47g16%
- Sugars 32g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
