Raspberry Cheesecake Brownies

Ingredients

This recipe has two batters and berries.

• Raspberries: I always like to use seasonal fresh raspberries, but for this recipe frozen ones work just as well.
• Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
• Eggs: fresh, large.
• Unsalted butter.
• Sugar: both white and brown sugars are used. You can use only one if that's all you have.
• All-purpose flour.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Cream cheese: use full fat, the regular kind. I use Philadephia original cream cheese.

See the recipe card at the end of this post for quantities.

How to make raspberry cheesecake brownies

• Sifting dry ingredients: this is important when it comes to the cocoa powder because it can clump during storing. The sifter will allow you to press on the balls of powder and dissolve them.
• Cream cheese at room temperature: this is important to achieve a lump-free mixture.
• Frozen raspberries: if using them instead of fresh ones, take them out of the freezer at the last minute so they don't turn mushy and stain your hands.

Brownie layer: this chocolate batter starts with eggs and sugar being beaten together for several minutes. They will turn light-colored and triple in volume and make the brownies mousse-like.

Cheesecake layer: ingredients are combined until smooth and then dropped in mounds on top of the chocolate batter with the raspberries.

Swirl: use a smooth-bladed knife to lightly marble the two batters together. Don't overdo it. You want them to be distinctive from each other.

Ready to go into the oven. Bake as directed in the recipe card and make sure it still jiggles in the center.

With each bite, you'll get a fudgy and intense chocolate flavor, a tanginess from the berries, and smooth creamy cheesecake.

They are perfect dessert for Valentine's day, but I make them a few times a year. Of course. One can never have too many brownie recipes.

Kitchen notes

• Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• When are they done? As with all brownie recipes, they should be taken out of the oven while they still jiggle, especially in the center. That's how you ensure a fudgy brownie.
• Storing: refrigerate or freeze leftovers, well covered or in an airtight container.