Raspberry Balsamic Cheesecake Brownies
/A thick, dark chocolate brownie layer topped with a tangy cheesecake layer swirled with raspberry compote and balsamic reduction. These cheesecake brownies are simple to make, while also being a fancy and decadent dessert.
It’s snowing! As I’m sitting on my couch writing this blog post, there are cute little flurries coming down outside my window. Of course, it’s too warm for them to stick and as soon as they hit the ground they melt, but I will take it. The little Florida girl in me is so excited for my first real winter (Seattle was mostly just gray and rainy and Nashville was all ice and slush) and I can’t wait for all things frosty. I have a parka, wool socks, hats, a bevy of Netflix Christmas movies, a freezer full of cookie dough, and I am READY.
I will also have brownies.
raspberry balsamic cheesecake brownies
These brownies were a spontaneous bake born out of a need to use up a jar of leftover balsamic reduction and then I fell in love with them. They are thick and fudgy, there’s a bit of depth from the dark chocolate and the balsamic vinegar, with a creamy, tangy cheesecake layer and bright, fruity raspberry balsamic jam. And an added bonus, the swirls make them look fancy and festive and they make a great, simple holiday bake.
There are essentially three components to these brownies:
The brownie layer is very straightforward, a riff on the basic brownie recipe that I tinkered with for about 5 years until I got it just right, with some balsamic reduction added.
The cheesecake portion is also pretty simple—cream cheese, sugar, eggs, vanilla—that gets layered on top for that two-toned vibe.
And then finally, the raspberry balsamic compote. A bunch of fresh raspberries, sugar, and more balsamic reduction simmered until the sugars are dissolved, the berries are smushed and broken down, and the compote has slightly thickened.
All simple (and delicious) components on their own, but when combined, they create something really spectacular.
balsamic vinegar vs balsamic reduction
Ok, let’s chat balsamic. Balsamic vinegar originated in Italy and is, in the simplest of terms, grape must that has been reduced and fermented. There are all different types (traditional vinegar, balsamic condiment, igp, and more) that vary in classification based on specific processes, ingredients, and location. If you’re interested in a very in-depth look at balsamic vinegars, read this article from Serious Eats. Flavor-wise, most balsamic vinegars have a sharp, acidic flavor, but I’ve found that the higher quality the vinegar, the smoother and less astringent the vinegar taste.
For this recipe, I used a balsamic reduction because it’s what I had on hand. A balsamic reduction is simply balsamic vinegar simmered for a long-ish stretch of time (with a bunch of spices) until enough of the liquid evaporates and you’re left with a thick, syrup-like sauce. Because it has all of that simmering time, it is sweeter than traditional balsamic and the flavor is more concentrated and mild. You can reduce balsamic vinegar and then keep it in a sealed jar for a couple of weeks.
I recommend using the balsamic reduction recipe below (see the notes section of the recipe card) because the spices give a really nice flavor to the brownie. That being said, balsamic vinegar will work and if you decide to use balsamic vinegar in place of a reduction, I recommend using a high-quality vinegar (I really like Monari) and tasting it before you use it. If you buy one that is exceptionally tangy, you may want to reduce the amounts slightly so that it doesn’t overpower the chocolate.
Raspberry Balsamic Cheesecake Brownies
Ingredients
- 6 oz raspberries, fresh or frozen
- 1 tbsp balsamic vinegar or balsamic reduction*
- 1/4 cup (50 g) granulated sugar
- 11 oz dark chocolate, chopped
- 1 cup (226 g) unsalted butter, cubed
- 1 cup (125 g) all purpose flour
- 1 tsp kosher salt
- 6 tbsp cocoa powder
- 1 cup (200 g) granulated sugar
- 1 cup (213 g) brown sugar
- 5 large eggs
- 3 tbsp balsamic vinegar or balsamic reduction*
- 8 oz cream cheese, softened
- 2 eggs
- 1/3 cup (67 g) granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1-2 tbsp balsamic vinegar or balsamic reduction*
Instructions
- Preheat the oven to 350° F and line a 9x13” baking dish with parchment paper. Set aside.
- In a small saucepan, combine raspberries, balsamic, and sugar and bring to a simmer over medium heat. Simmer for 10 minutes, until the raspberries are broken down and sugar is dissolved. Remove from heat and let cool completely.
- To make the brownies, combine chopped chocolate and cubed butter in a large bowl set over a pot of boiling water. Heat, stirring occasionally, until chocolate and butter are completely melted. Remove from heat and let cool slightly.
- Meanwhile, whisk together flour, cocoa powder, and salt in a small bowl. Set aside.
- Add the sugar and brown sugar to the melted chocolate mixture and whisk until smooth. Add 3 of the eggs and whisk until combined, then add the remaining two eggs and balsamic and whisk until the batter is thick and homogenized.
- Gently fold the dry ingredients into the brownie batter until no dry streaks remain and then pour batter into your prepared baking dish.
- Using an electric mixer or stand mixer, beat cream cheese until smooth. Add the eggs, sugar, salt, and vanilla and continue to beat for 2-3 minutes until very well combined. Pour the cheesecake mixture in an even layer on top of the brownie batter.
- Dollop the raspberry compote on top of the cheesecake layer, along with 1-2 tablespoons of balsamic and then use the tip of a knife or a skewer to swirl.
- Bake for 30-35 minutes, until the top is completely set and a knife inserted in the center comes out clean. Let cool completely in the pan before slicing and serving.
Notes:
For the balsamic component of this recipe, you can either use a balsamic reduction or a high-quality balsamic vinegar. I used a reduction because I had leftover from another recipe, but either option will work fine. To make a balsamic reduction, simply combine 16 oz of balsamic vinegar, 1 tbsp of honey, and a few whole spices (I used a piece of fresh ginger, 2 cinnamon sticks, and 2 cardamom pods this time) in a medium saucepan. Cook over medium-low heat, stirring every 5-10 minutes, for about an hour, or until the balsamic has thickened to a syrup-consistency and has reduced by a little more than half. Let cool completely and then store in a sealed jar.
