Raspberry Cheesecake Brownies

This is a recipe from Chris Holister, our head baker. You can use any soft fruit for the cheesecake mixture instead of raspberries, such as blackberries, blueberries, or strawberries, but ideally something that is soft enough to whisk in. You could also puree fruit such as plums, peaches or earl grey soaked prunes and whisk them in, or if you don’t mind the texture of the fruit skins you could also just mash them up thoroughly and whisk them in as they are. If you don’t have any fruit to hand these can also be made as simple vanilla cheesecake brownies!

Makes approximately 16 medium brownies


  • 150g unsalted butter
  • 230g dark chocolate
  • 225g cream cheese
  • 50g caster sugar
  • 1 tsp vanilla extract (optional)
  • 5 eggs
  • 100g raspberries (or soft fruit of choice)
  • 300g light brown sugar
  • 80g soft cake and pastry flour (plain flour)
  • 45g cocoa powder
  • pinch of salt


Preheat your oven to 170°C.

Place the butter and chocolate in a heat proof bowl over a sauce pan of hot water. Stir occasionally until melted.

Meanwhile, using an electric whisk, beat the cream cheese, caster sugar, vanilla extract and one egg until smooth. Add in the raspberries and mix until broken up, then set aside.

Beat the light brown sugar and 4 eggs until very light and pale.

Fold the melted chocolate mix into the eggs and sugar, and then sift in the flour, cocoa powder and salt. Gently fold until incorporated.

Pour the brownie mixture into a pre-lined baking tray with sides (sized about 30cm by 20cm), keeping back about 10 tablespoons worth.

Level the brownie mix in the tin, and then pour over the cheese cake mix and level. Place small dollops of the remaining brownie mix on top. Using a skewer or the handle of a spoon, feather the mixture together to create a marbled pattern.

Bake for 25 – 30 minutes until the brownie has firmed up. Leave to cool for at least an two hours, and then place in the fridge for 30 minutes before slicing using a knife dipped in hot water.