These scrumptious, gooey brownies are the perfect treat. But, be careful, you can’t just stop at one!!

RASBPERRY CHEESECAKE BROWNIES
Recipe adapted from the book Sweet Eats by Rose Dunnington

Ingredients:

•  1 1/2 sticks (3/4 cup) butter
• 4 ounces unsweetened baking chocolate
• 2 1/2 cups sugar, divided
• 3 eggs
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 8 ounce package cream cheese, softened to room temperature (this is important)
• 1 teaspoon vanilla
• 14-ounce can of red raspberries in juice, drained*

*The original recipe says to use tart red cherries, but I don’t like cherries so I chose raspberries. You can use either, or some other berries.

Preheat the oven to 350F. Microwave the  butter and chocolate together in a microwave safe bowl for 2 minutes on high. Remove from the microwave and stir until the chocolate is melted and has  blended well with the butter.

Add 2 cups of sugar and the eggs to the heated chocolate mixture. Stir until well combined. Then stir in the flour and salt. Set this bowl aside.

In another bowl, combine the cream cheese, 1/2 cup of sugar, and the vanilla extract. This is a little tough to do by hand which is why it needs to be softened to room temperature. If your cheese isn’t softened, you can microwave it for 10 seconds to help. Small cream cheese lumps are no big deal.

Spread the chocolate mixture on the bottom of a 9×13 baking dish. Dollop spoonfuls of the cream cheese mixture on top of the chocolate. You may not end up using all of the cream cheese mixture, and that’s totally fine. Add the drained raspberries right on top. I didn’t use all the raspberries.

It should look something like this:

Then, using the pointy end of a skewer, or something like it, swirl through the three layers to create the marbled look. Something like this:


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