Raspberry Cheesecake Brownies

Ingredients

• 1 cup (125g) raspberries, fresh or frozen (for the raspberry swirl)
• 3 tbsp (38g) granulated sugar (for the raspberry swirl)
• 1/2 tsp lemon juice (for the raspberry swirl)
• 1 tsp cornstarch (for the raspberry swirl)
• 1 tsp water (for the raspberry swirl)
• 10 tbsp (140g) unsalted butter, melted (for the brownie)
• 1 cup (200g) granulated sugar (for the brownie)
• 1/4 cup (50g) brown sugar, packed (for the brownie)
• 2 eggs, room temp (for the brownie)
• 1 tsp vanilla extract (for the brownie)
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder (for the brownie)
• 1/2 tsp salt (for the brownie)
• 1 tbsp (13g) vegetable oil (for the brownie)
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in) (for the brownie)
• 3/4 cup chocolate chips (for the brownie)
• 8 oz cream cheese, room temp (for the cream cheese layer)
• 1/4 cup (50g) sugar (for the cream cheese layer)
• 1 egg (for the cream cheese layer)
• 1/2 tsp vanilla (for the cream cheese layer)

Instructions

1. Cook raspberries, sugar, and lemon juice in a saucepan over medium heat. Mash the berries as they soften until mixture is juicy and just simmering.
2. In a small bowl, mix cornstarch and water together, then stir it into the raspberry mixture.
3. Cook for about 1-2 minutes, until it thickens.
4. Remove from heat.
5. Strain through a fine mesh sieve to remove the seeds (optional but recommended for a smoother swirl).
6. Cover directly with plastic wrap and cool completely before using.
7. Preheat oven to 325°F (163°C) and line/grease an 8x8-inch pan with parchment.
8. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
9. Add eggs and vanilla, then whisk vigorously for 1-2 minutes.
10. Stir in cocoa powder and salt until fully combined.
11. Mix in oil, then gently fold in the flour until just combined (don't over mix).
12. Fold in the chocolate chips.
13. Spread most of the brownie batter into the prepared pan, reserving a little bit of it to swirl.
14. Beat cream cheese until smooth, add sugar and vanilla.
15. Gently mix in the egg.
16. Pour the cream cheese mixture over the brownie layer and dollop the reserved brownie batter on top.
17. Swirl gently with a knife or chopstick.
18. Dollop the cooled raspberry sauce on top and gently swirl it as well.
19. Bake at 325°F (163°C) for 30-40 minutes until edges are set and the center is still slightly jiggly.
20. Let it cool completely, then chill for at least 1-2 hours.