Ingredients

The following ingredients have 4 Servings
  • 1 box (19.9 oz) Betty Crocker™ brownie mix Dark Chocolate
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup finely chopped or shredded zucchini (from one small 7-8 inch zucchini)
  • 4 oz cream cheese, softened
  • 2 tablespoons sugar
  • 1 large egg
  • 3 tablespoons raspberry preserves
  • Optional, Betty Crocker™ Food Color Gel Neon Pink
  • 6 oz fresh raspberries

Instruction

  • Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
  • BROWNIE LAYER: Combine brownie mix, eggs, water, and oil in a mixing bowl. Stir just until combined. Fold in the zucchini. Reserve 1/4 cup of the batter, pour the rest into the prepared pan.
  • RASPBERRY CHEESECAKE LAYER: Beat cream cheese and sugar, using an electric mixer set on medium high speed, until light and fluffy. Beat in egg and raspberry preserves. Add a few drops of pink food coloring, if desired. Smash about 10 raspberries and fold into the cheesecake filling. Pour evenly over the brownie batter.
  • Spoon dollops of the reserved brownie batter over top of the cheesecake filling then use a knife to swirl the two together. Sprinkle the remaining raspberries over top of the batter. Bake for 32-38 minutes until the cheesecake layer is set. Cool at room temperature then refrigerate for at least 2 hours. Remove and cut into 16 squares.