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.