These Raspberry & Goat Cheese Brownies are a decadent twist on a classic treat, blending rich chocolate with tangy sweetness. The creamy goat cheese swirls perfectly complement the fudgy brownie base, while bursts of fresh raspberries add a bright, juicy contrast. In just 45 minutes, you’ll have a dessert that’s as stunning as it is delicious, with a balance of textures and flavors that will leave everyone reaching for seconds.
Warm from the oven, these brownies offer a luxurious mix of velvety smoothness and gooey richness, with a hint of tartness to cut through the sweetness. Whether for a special occasion or a cozy night in, this recipe is a surefire way to impress with minimal effort. The combination of creamy, fudgy, and fruity elements creates a dessert that’s truly unforgettable.
Ingredients for Raspberry & Goat Cheese Brownies
- 1 cup raspberries (lightly mashed, frozen or fresh)
- For the brownies:
- 5 tablespoons butter (vegan Earth Balance butter or regular butter)
- 5 ounces bittersweet chocolate
- ¼ cup almond milk (or any milk of choice)
- ½ cup oat flour (or all-purpose flour)
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup maple syrup
- ½ teaspoon vanilla extract
- 2 eggs (or flax eggs, beaten)
- For the cheese swirl:
- 4 ounces room-temperature Tofutti cream cheese (or regular cream cheese)
- 1-2 ounces room-temperature goat cheese
- 1 tablespoon room-temperature butter
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Set the raspberries aside to thaw if frozen.
- Melt the chocolate and butter: Create a double boiler by placing a glass bowl over a saucepan with simmering water (ensure the bowl doesn’t touch the water). Melt the butter and chocolate, stirring constantly to prevent burning. Remove from heat and stir in the almond milk. Let cool to almost room temperature.
- Mix dry ingredients: In a separate bowl, combine the oat flour, baking powder, and salt. Set aside.
- Combine wet ingredients: Into the cooled chocolate mixture, stir in the maple syrup, vanilla, and beaten eggs. Add the dry ingredients and mix until just combined.
- Prepare the cheese swirl: In a bowl, whisk together the cream cheese, goat cheese, butter, maple syrup, and vanilla until smooth. (Optional: Divide the mixture and add goat cheese to only half for a milder flavor.)
- Assemble the brownies: Pour the brownie batter into a greased 8×8 pan (or two smaller pans). Spoon the cheese mixture on top, then gently crush the raspberries and scatter them over the cheese layer. Use a knife to swirl the layers together.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Adjust time based on pan size and brownie thickness.
- Cool and serve: Let the brownies cool in the pan before slicing. Enjoy!
Perfect Pairings: Serving Suggestions
These Raspberry & Goat Cheese Brownies are rich and decadent, so balance them with a light accompaniment. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. For a refreshing twist, pair with a glass of sparkling rosé or a cup of herbal tea like mint or chamomile.
Storage Secrets: Keeping Them Fresh
Store your brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap raspberries for blackberries or strawberries for a different fruity twist. If goat cheese isn’t your thing, try using mascarpone or ricotta instead. For a nutty flavor, add a handful of chopped walnuts or pecans to the brownie batter before baking.
Time-Saving Tips for Busy Bakers
To streamline the process, melt the chocolate and butter in the microwave in 20-second intervals, stirring between each, instead of using a double boiler. Use pre-mashed raspberries or a raspberry jam swirl for a quicker alternative. You can also prepare the cheese swirl mixture a day ahead and store it in the fridge until ready to use.
Essential Equipment: What You’ll Need
For this recipe, you’ll need an 8×8 baking pan (or two smaller pans), a glass bowl for the double boiler, and a whisk or hand mixer for the cheese swirl. A silicone spatula is handy for folding in ingredients, and a sharp knife will help you create those beautiful swirls before baking.
Raspberry & Goat Cheese Brownies
Ingredients
- 1 cup raspberries (I used frozen), lightly mashed
For the brownies:
- 5 tablespoons butter (I use vegan Earth Balance butter)
- 5 ounces bittersweet chocolate
- 1/4 cup almond milk
- 1/2 cup oat flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup maple syrup
- 1/2 teaspoon vanilla
- 2 eggs or flax eggs, beaten
For the cheese swirl*:
- 4 ounces room-temperature tofutti cream cheese or regular cream cheese
- 1-2 ounces room-temperature goat cheese
- 1 tablespoon room-temperature butter
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla
Instructions
- Preheat the oven to 350. Set the raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
- Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water.
- Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. When the chocolate is melted, remove from heat. Stir in the milk.
- Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
- In a separate bowl mix together the flour, baking powder, and salt. Set aside.
- Into the chocolate bowl, stir in the maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stirring until just combined.
- Make the raspberry cheese swirl: Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, and vanilla – until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
- Into an 8×8 greased pan (or 2 smaller pans – I used two 5×7 pans), pour the brownie batter. Spoon the cheese mixture on top (doesn’t have to be an even layer).
- Gently crush the raspberries with your hands and add them (with juice) on top of the cheese layer. Take a knife and swirl the layers in the pan.
- Bake for 25-30 minutes, depending on the size of your pan and thickness of your brownies.