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Creamy Cream Cheese Swirl Brownies with Raspberry Jam

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These brownies combine a rich chocolate base with creamy cream cheese swirls and pockets of tangy raspberry jam, creating a comforting yet surprising dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • 1/3 cup (40g) powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (110g) raspberry jam

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or grease it well.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy, about 1 to 2 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Sift cocoa powder, all-purpose flour, and salt into the wet mixture. Fold gently with a spatula until just combined; do not overmix.
  5. In a separate bowl, beat softened cream cheese with powdered sugar until smooth. Add egg yolk and vanilla extract, mixing until creamy and lump-free.
  6. Pour half of the brownie batter into the prepared pan and spread evenly.
  7. Drop spoonfuls of the cream cheese mixture over the batter, then dollop raspberry jam over the cream cheese in small spoonfuls.
  8. Pour the remaining brownie batter over the layers carefully to avoid disturbing them.
  9. Using a toothpick or skewer, gently swirl through the layers in a figure-eight or circular motion to create marbling.
  10. Bake for 30 to 35 minutes until edges are set and center is slightly soft. Insert a toothpick near the cream cheese swirl area; a few moist crumbs are okay but no raw batter.
  11. Cool brownies completely in the pan on a wire rack for at least 1 hour before slicing.

Notes

Let cream cheese soften at room temperature for at least 30 minutes for smooth mixing. Avoid overmixing the batter to keep brownies fudgy. Use a light hand when swirling to maintain distinct layers. Cool brownies completely before slicing to keep swirls defined. Warm raspberry jam slightly if too thick for easier dolloping. Store leftovers refrigerated up to 5 days or freeze up to 2 months.

Nutrition

Keywords: brownies, cream cheese swirl, raspberry jam, chocolate dessert, easy brownies, homemade brownies, swirl brownies, quick dessert

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