As if brownies alone are not enough, we’ve added creamy raspberry cheesecake batter dotted with fresh raspberries to this recipe to create a satisfying cheesecake brownie indulgence. Make these for a special dessert or just because they are amazing.
Preheat oven to 350°F. Prepare 8 x 2 in. square pan with vegetable pan spray.
For cheesecake batter, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and creamy. Add egg and vanilla; mix well. Stir in raspberries.
In small bowl, combine flour, baking powder and salt; set aside. In medium microwave safe bowl, melt butter and chopped chocolate. Stir in sugar, eggs, and vanilla; mix well. Add flour mixture; mix until just combined. Spread half of the chocolate batter in the pan; alternately drop spoonsful of cheesecake batter and chocolate batter into pan. Swirl the two batters together with a knife to create a marbled effect.
Bake 28 to 30 minutes or until toothpick inserted in center comes out with a few crumbs attached. Cool completely before cutting.