Raspberry Cheesecake Brownies Delightful and Rich Treat

Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

2. 2

   In a medium saucepan, melt the butter over low heat. Remove from heat and stir in 1 cup of sugar, followed by the eggs and 1 teaspoon of vanilla. Blend until smooth.

3. 3

   Add the cocoa powder, flour, salt, and baking powder to the melted mixture. Stir until just combined, avoiding overmixing. The batter will be thick.

4. 4

   In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla, blending until well combined.

5. 5

   Pour about 2/3 of the brownie batter into the prepared pan, spreading it evenly. Layer the cheesecake mixture over the brownie base, then gently drop the remaining brownie batter by spoonfuls on top. Use a knife to swirl the mixtures together slightly for a marbled effect.

6. 6

   Scatter the fresh raspberries on top of the batter, pressing them slightly into the mixture.

7. 7

   Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

8. 8

   Allow the brownies to cool in the pan on a wire rack for at least 30 minutes. Once cool, lift them out using the edges of the parchment (if used) and cut into squares.