Raspberry Cheesecake Brownies Delicious Dessert Delight

Ingredients

• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.33 cup unsweetened cocoa powder
• 0.5 cup all-purpose flour
• 0.25 teaspoon salt
• 0.25 teaspoon baking powder
• 1 cup fresh raspberries
• 8 oz cream cheese, softened
• 0.25 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) baking pan or line it with parchment paper for easier removal later.
2. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat, and stir in the sugar. Allow to cool slightly, then mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
3. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
4. In a medium bowl, beat the softened cream cheese with granulated sugar until smooth. Add in the egg and vanilla extract, mixing until well combined and creamy.
5. Pour half of the brownie batter into the prepared baking pan, smoothing it out. Drop spoonfuls of the cheesecake mixture over the brownie batter, then add the remaining brownie batter on top. Using a knife or skewer, swirl the cheesecake layer gently into the brownie batter to create a marbled effect. Scatter fresh raspberries on top.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
7. Allow the brownies to cool in the pan for about 10 minutes. Use the parchment paper to lift them out and let them cool completely on a wire rack. Cut into squares and serve at room temperature or chilled.