Raspberry-Cheesecake Swirl Brownies

Raspberry-Cheesecake Swirl Brownies

Yield: about 16 brownies


1 (18 oz) package brownie mix

milk (optional)

butter (optional)

4 oz cream cheese, at room temperature

2 TBS granulated sugar

1 egg yolk

2 TBS OMG! Raspberry Barrel Aged Balsamic Vinegar, divided


  • Preheat oven to 350°F. Grease a 13x9x2-inch baking dish. 
  • In a small mixing bowl, vigorously stir together the cream cheese and sugar until smooth. Stir in egg yolk and 1 tablespoon raspberry balsamic vinegar; set aside.
  • Prepare brownie mix according to package directions, replacing the water with milk and the oil with melted butter if desired. Stir in the remaining 1 tablespoon raspberry balsamic vinegar. Pour the batter into the prepared baking dish and spread evenly. Spoon the cream cheese mixture into small mounds on top of the brownie batter. Using a butter knife, gently swirl the cream cheese into the brownie batter.
  • Bake 25 to 30 minutes or until the center is set. Cool completely. Cover and keep refrigerated until ready to use.