Raspberry Cheesecake Brownies

Prep Time: 20 mins | Cook Time: 35 mins | Course: Dessert | Serves: 18

Dark chocolate brownies layered with cheesecake and raspberries are THE bomb. Just the right amount of sweet to tart flavors. This has been a family favorite for many years, my girls made them in high school to thank teachers, share with friends, etc. In full disclosure, we don’t mind em a bit under cooked and ooey-gooey. Thanks Epicurious | Gourmet 1994. I’ve reduced the salt and increased the lemon juice and vanilla a bit. https://www.epicurious.com/recipes/food/views/raspberry-cheesecake-brownies-11839 

4 oz bittersweet chocolate chips

2 oz unsweetened chocolate

½ cup butter

1 ¼ cups sugar

½ tsp salt

3 eggs

2 tsp vanilla

¾ cup flour

Cheesecake Layer:

8 oz cream cheese, softened

⅔ cup sugar

1 Tbsp lemon juice

1 egg

 ½ tsp vanilla

¼ tsp salt

2 Tbsp flour

12 oz raspberries, frozen is fine

1 Tbsp sugar

Preheat oven to 350*. Spray oil or butter a 9.13 pan and set to one side. Melt dark chocolate and unsweetened chocolate with butter in a microwave safe bowl for 1-2 minutes. Stir in the sugar and stir until smooth. Stir in the eggs one at a time mixing well before adding the next. Add the vanilla, salt and flour, stirring until just combined. Spread into the prepared pan.

Beat cream cheese (microwave in a glass bowl for 30 seconds if necessary) and sugar together until well blended. Stir in the lemon juice, egg, vanilla, and salt mixing until smooth. Add in the flour and stir until just combined. Spread evenly over the brownie mixture. Top with the raspberries and sprinkle the berries with the sugar. Bake for 30-40 minutes. The cheesecake topping will be golden brown and puffed. Cool in the pan before cutting.