- 1 cup cocoa
- 1/2 cup flour
- 1/2 tsp. kosher salt
- 4 large eggs
- 8 oz. (2 sticks) unsalted butter, melted
- 2 tsp. vanilla extract
- 1 cup sugar
- 1 cup brown sugar
- 1/4 cup fresh raspberry puree (about 3–4 oz. fresh whole raspberries)
- 8 oz. cream cheese, softened
- 1/3 cup + 2 Tbsp. sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1/4 kosher salt
- 3 Tbsp. all-purpose flour
- 6 oz. fresh raspberry
- confectioners sugar
- Preheat the oven to 350F. Line a 9X13 pan with parchment paper.
- In a medium bowl, sift together cocoa, flour and salt; set aside.
- In a large bowl, with a mixer on medium speed, beat eggs until light and fluffy, about 3-4 minutes. Add vanilla and both sugars; mix until combined. Add melted butter. Lastly, add in the cocoa mixture and beat throughly until no lumps are visible and mixture is smooth.
- Add fresh raspberries to a food processor and process until smooth; set aside.
- In a large bowl, with a mixer on medium speed, beat the softened cream cheese, sugar, egg, vanilla, salt and flour until light and smooth; add in the raspberry puree until fully combined.
- Pour the brownie batter into the pan, reserving 1/4 of the mixture. Add cheesecake layer on top. Dollop with a spoon the rest of the brownie batter on top of the cheesecake. Glide through the layers with a fork or a knife to create a swirl pattern. Press fresh raspberries into the top (optional).
- Bake brownies for 45 minutes or until toothpick comes out clean.
- Cool brownies in the pan and cut into any size squares (do not cut when hot as they will crumble). I cut mine into 12 large squares. Sprinkle with confectioners sugar (optional).
Instead of fresh raspberries, you may use raspberry jam or any other favorite flavored jam or fruit.