Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup powdered sugar
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the baking pan with parchment paper.
  2. In a mixing bowl, combine melted butter and granulated sugar. Whisk until smooth.
  3. Add eggs one at a time, then stir in vanilla.
  4. Mix in cocoa powder, flour, salt, and baking powder until just combined.
  5. In a medium bowl, crush raspberries with a fork. Mix in powdered sugar to taste.
  6. In another bowl, use an electric mixer to whip softened cream cheese and heavy cream until smooth and creamy.
  7. Pour half of the brownie batter into the prepared pan. Dollop half of the cream cheese mixture and half of the crushed raspberries over the top.
  8. Swirl gently with a knife. Pour the remaining brownie batter on top and repeat with the remaining cream cheese mixture and raspberries.
  9. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
  10. Allow brownies to cool in the pan for 30 minutes before lifting out and cutting into squares.