Raspberry Cheesecake Brownies

Ingredients

Brownies

• 1/2 cup + 2 Tbsp all-purpose flour
• 1/2 tsp salt
• 6oz dark chocolate
• 4oz unsalted butter
• 1/2 tsp espresso powder
• 3/4 cup sugar
• 1/4 cup homemade brown sugar (Recipe Below)
• 2 eggs + 1 egg yolk
• 1 tsp vanilla extract

Rapsberry Cheesecake Topping

• 8oz cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup frozen berries, thawed
• 1 Tbsp homemade brown sugar

Homemade Brown Sugar

• 1 cup granulated sugar
• 1 1/2 Tbsp molasses

Directions

1. Preheat oven to 350 F degrees or 180 C degrees and line a 8�8 baking pan with parchment paper.
2. In a small bowl, make the brown sugar & set aside. (See recipe link above)
3. In a large bowl, whisk together the flour, and salt.
4. In a heat-proof glass bowl, melt the chocolate either in your microwave or a double boiler and set aside to cool slightly.
5. Whisk in the sugars until smooth.
6. Add the eggs, one at a time and whisk until incorporated. Mix in the vanilla extract.
7. Pour the chocolate/sugar mixture into the flour mixture and fold together until no more flour is visible.
8. Pour the batter into the prepared pan and spread out evenly.
9. In another bowl, mix together the softened cream cheese, 1/3 cup sugar, egg and vanilla until smooth.
10. Gently spread the cream cheese evenly over the chocolate batter.
11. In a small bowl, sprinkle the 1 Tbsp sugar over the berries and mix to combine. Break up the berries until it resembles a jam consistency.
12. Spoon dollops of raspberry over the cream cheese mixture. Using a knife, swirl the raspberry into the cream cheese.
13. Bake for 25-30 minutes or until the edges are golden and the top is firm to the touch.
14. Allow to cool in the pan completely before cutting into square and serving.

Homemade Brown Sugar

1. Pour sugar into a medium bowl and drizzle the molasses on top.
2. Stir together with a fork, mixing the molasses into the sugar. The sugar will clump up with the molasses but just keep mixing until smooth.
3. Fluff the sugar with your fork a few times once all the molasses is mixed into the sugar. Use immediately or store in an air-tight container.
4. Save extra for another tim.