Gooey Raspberry & Cream Cheese Brownies

If I had to pick my go-to treat, it has to be a brownie. I just *can’t* resist a fudgy, chocolaty indulgent brownie if I see it on a dessert menu and they are one of my favourite things to bake, as evidenced by my many many different brownie recipes.

I’m definitely more of a fudgy, gooey brownie kind of gal and these fit the bill perfectly. Combined with the sharp raspberries and tangy cream cheese swirl, these brownies are rich and decadent but not too sickly sweet.

A word of warning though, this recipe contains a sh*t ton of sugar. But don’t all the best treats do?

This recipe has been adapted from this Good Food recipe. It can be made dairy-free, just swap the butter for a dairy-free alternative and omit the cream cheese swirl; they still taste great without it. Make sure you use large eggs in this recipe, if you only have medium then use four and a half eggs – these brownies are incredibly gooey and need the right amount of eggs to set them, not enough egg will effect the finished result. 

Ingredients for the brownies:

  • 300g dark chocolate, broken into pieces 
  • 400g caster sugar
  • 250g butter, cubed 
  • 4 large eggs (or 4 1/2 medium sized eggs)
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberries

Ingredients for the cream cheese swirl:

  • 150g full fat cream cheese
  • 60g caster sugar
  • 1 egg


  1. Preheat the oven to 180oc and line a 20x30cm baking tray with greaseproof paper
  2. Put the chocolate, sugar and butter into a large pan and heat gently until melted and combined – leave to cool for about 10 minutes
  3. Add the eggs one at a time and beat in between each. If you haven’t got 4 large eggs then use 4 medium eggs and half of a 5th egg
  4. Sift in the flour and cocoa powder and fold in gently, then gently fold in the raspberries until evenly distributed
  5. To make the cream cheese swirl, combine the cream cheese, egg and sugar together until combined 
  6. Pour the brownie batter into a baking tray and then dollop the cream cheese mixture all over the top – using a skewer or a knife gently swirl the cream cheese to create a marble effect 
  7. Bake the brownies for 30 minutes. They will look slightly underdone, but they do firm up. Cook for 5 minutes longer if you want firmer brownies
  8. Leave to cool completely in the tray, place in the fridge for up to 1 hour to firm up. Once they are completely cold, cut into squares.