Free recipe · from The Better Desserts Bible
Raspberry Cheesecake Brownie Bars
“Valentine Bars”
A small jewel on a small plate.
Free · print-ready · nothing to sign up for
Ingredients
Brownie base
- 6 oz dark chocolate, melted (170 g)
- ½ cup butter, melted (113 g)
- 1/3 cup pure maple syrup (80 ml)
- 2 eggs
- ½ cup cocoa (45 g)
- ¼ cup almond flour (28 g)
- ½ tsp salt
Cheesecake
- 8 oz cream cheese, room temp (225 g)
- ¼ cup pure maple syrup (60 ml)
- 1 egg yolk
- 1 tsp vanilla bean paste
Raspberry swirl
- 1/3 cup raspberry jam (100 g)
- (or smashed raspberries + 1 tbsp maple, simmered 5 min)
You will also need: 8×8 pan, parchment-lined; two mixing bowls; a knife for swirling.
Method
Preheat to 350°F (175°C).
Brownie: whisk melted chocolate, butter, maple, and eggs together. Fold in cocoa, almond flour, and salt. Pour into the pan and smooth.
Cheesecake: beat cream cheese smooth. Add maple, yolk, and vanilla. Beat 1 minute. Dollop across the brownie layer and spread gently.
Swirl: dollop raspberry jam on top. Swirl with a knife in long figure-eights.
Bake 32–38 minutes until the edges are set and the center has only a slight jiggle.
Cool fully (1 hour), then chill 1 hour before slicing.
A word of adviceDon’t over-swirl. Three or four long figure-eights make the most beautiful marble. Twenty makes mud.
How to keep themFridge, sealed, 5 days. Freezer, sliced, 2 months.
Calories: 310 · Protein: 6g · Carbs: 26g · Fat: 20g · GF
This is one of sixty-four
The Better Desserts Bible.
This is one of 64 recipes across 12 chapters — brownies and bars, cheesecakes, lava cakes, no-bake, frozen and more. Every one with full macros and tested swaps for eggs, dairy, nuts and sweeteners. Instant PDF, yours to keep.