Raspberry Cheesecake Brownies – Hiland Dairy

Ingredients

• 4 tablespoons Hiland Unsalted Butter
• 4 ounces chocolate chips
• ¼ cup unsweetened cocoa powder
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ⅔ cup (80 grams) all purpose flour, spooned and leveled
• 8 ounces Hiland Cream Cheese , softened
• ¼ cup granulated sugar
• 1 large egg
• ¾ cup fresh raspberries
• ½ tablespoon granulated sugar
• 1 teaspoon cornstarch
• Preheat oven to 350°F. Grease and line an 8×8-inch baking dish with parchment paper.
• Make the brownie batter. In a small saucepan, melt the butter and chocolate chips over medium-low heat, stirring until smooth. Remove from heat and whisk in the cocoa powder.
• In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla extract until combined.
• Stir in the melted chocolate mixture.
• Mix in the salt, then add the flour and mix until just incorporated. Reserve 1/2 cup of the batter for the topping.
• Make the cheesecake layer. In a medium bowl, beat the cream cheese until smooth. Add sugar, vanilla extract and egg. Beat until fully incorporated.
• Make the raspberry swirl. Mash the raspberries in a small bowl with sugar and cornstarch until no white remains.
• Assemble. Spread the brownie batter (minus the reserved 1/2 cup) evenly into the prepared pan. Pour the cheesecake mixture over the brownie batter and spread into an even layer.
• Bake for 38-42 minutes, or until the edges are set and the center has a slight jiggle.
• Cool the brownies completely in the pan, then refrigerate for at least 1 hour before removing from the pan and slicing.