Ingredients

The following ingredients have 10 Servings
  • 1/2 cup butter
  • 8 oz semi-sweet chocolate, chips, baking bars, whatever you have
  • 1 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 tsp espresso powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup all purpose flour
  • 4 Tbsp unsweetened cocoa powder
  • 1 Tbsp canola oil
  • 1 c chocolate chips, any kind (I used milk)
  • 8 oz cream cheese, softened
  • 1/3 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup raspberries, fresh (or frozen, thawed with the juices drained)

Instruction

  • Preheat oven to 350. Grease an 9x9 baking pan.
  • Over a double broiler, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.
  • Next, add in the sugar and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.
  • Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.
  • Add in oil and chocolate chips, stir. Set aside.
  • In a separate bowl, mix cream cheese until light and fluffy. Add in the sugar, vanilla, and egg, and mix until combined. Add in raspberries, and beat until raspberries are well combined.
  • Pour brownie batter in the pan. Top with dollops of cheesecake. Use a knife to swirl the cheesecake with the brownie batter.
  • Bake for 25-30 minutes, or until brownies are no longer gooey in the center. Allow to cool for 1-2 hours, and then refrigerate for 2 more (I prefer these cold, but they may be eaten at room temperature as well!)
  • Enjoy with milk!