Raspberry Cheesecake Swirl Brownies

• Vegetarian

• Produce

  • 6 oz Raspberries, fresh

• Refrigerated

  • 1 Egg
  • 3 Eggs, large

• Baking & Spices

  • 10 oz Bittersweet chocolate
  • 1/2 cup Flour
  • 2 pinch Kosher salt
  • 1 1/4 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 6 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 2 tbsp Heavy cream

Found on hungrygirlporvida.com

Description

Ingredients

• brownie batter:
• 10 ounces bittersweet chocolate chopped and divided
• 6 tablespoons unsalted butter cut into pieces
• 3 large eggs
• 1 cup sugar
• pinch of kosher salt
• 1 teaspoon vanilla extract
• ½ cup flour
• cheesecake:
• 8 ounces softened cream cheese
• 1 egg
• ¼ cup sugar
• 2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• pinch of kosher salt
• 6 ounces fresh raspberries

Directions

• Preheat the oven to 325°F. Spray an 8x8-inch baking pan with cooking spray (I like coconut oil spray) and line with parchment, leaving a 1-inch overhang on two sides.
• In a microwave-safe bowl, combine 8 ounces of the chocolate and butter. Microwave in 30-second intervals, stirring between each interval, until the chocolate and butter are melted and smooth. Mix in the sugar followed by the eggs, one at a time, stirring well after each addition. Stir in the salt and flour to completely combine. Dont leave any streaks of flour in the batter. Spread the batter into the prepared pan.
• In another bowl beat the cream cheese until smooth, add the egg, sugar, and cream and beat until completely combined and smooth, scraping the bowl as needed. Beat in the vanilla extract. Dollop spoonfuls of the cheesecake batter on top of the brownie batter and swirl using a butter knife. Sprinkle the raspberries and remaining 2 ounces of chocolate over the top. Bake for 35-40 minutes in the preheated oven. The top of the cheesecake batter should be just golden around the edges. Remove from the oven and cool completely before serving. These are excellent chilled in the refrigerator for a few hours.