raspberry cheesecake brownies on a rustic wooden background

raspberry cheesecake brownies on a rustic wooden background

Rockin Raspberry Cream Cheese Filled Brownies

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  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 C Pioneer® Sugar
  • 1 LG egg yolk
  • 1 tsp. vanilla

Brownie Ingredients:

  • 2/3 C flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick unsalted butter, cut into pieces
  • 4 oz. unsweetened chocolate, chopped
  • 3/4 C raspberry jam, divided
  • 1 1/4 C Pioneer® Sugar
  • 3 LG eggs
  • 1 1/2 tsp. vanilla


  1. Preheat oven to 350° F. Line an 8 x 8-inch pan with foil, allowing excess to hang over all 4 sides. Grease foil; set aside.


  1. Mix together cream cheese, Pioneer® Sugar, egg yolk and vanilla; stir until smooth; set aside.

Brownie Directions:

  1. Combine flour, baking powder and salt together in a mixing bowl; set aside.
  2. In a large pan over low heat, melt the butter and chopped chocolate; stir until smooth. Whisk in 1/4 cup of the raspberry jam. Let cool.
  3. In a large mixing bowl add Pioneer® Sugar, eggs and vanilla; stir to combine. Pour the chocolate mixture into the sugar mixture and mix well. Whisk in the flour mixture until incorporated.
  4. Pour half of the batter into the prepared pan. Microwave 1/2 cup raspberry jam – 30 seconds. Dollop the filling over brownie bottom. Then dollop the jam into the filling.
  5. Using tip of knife swirl the jam through the filling. Dollop the remaining brownie batter on top. Smooth out.
  6. Bake on the middle rack of the oven for 50 – 60 minutes. Cool 2 hours.
Rockin Raspberry Cream Cheese Filled Brownies
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.