When I went looking for some out-of-the-ordinary treats, I wasn't expecting to find something this delicious. As if brownies alone are not enough, add creamy raspberry cheesecake batter dotted with fresh raspberries. Such indulgence. Make them just because they are amazing.
Raspberry Cheesecake Batter
1 package (8 ounces) cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, roughly chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
4 ounces unsweetened baking chocolate, roughly chopped
3/4 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350°F. Prepare 8 in. x 8 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 spoonfuls of cheesecake batter and chocolate batter into pan. Swirl the two batters together with a knife to create a marbled effect.
Bake 28-30 minutes or until toothpick inserted in center comes out with a few crumbs attached. Cool completely before cutting.