Ingredients

• Unsalted butter - 1 cup
• Dark chocolate - 8 oz
• Granulated sugar - 1 ½ cups
• Large eggs - 4
• Vanilla extract - 2 teaspoons
• All-purpose flour - 1 cup
• Salt - ½ teaspoon
• Cream cheese - 8 oz
• Raspberry preserves - ½ cup
• Fresh raspberries - 1 cup

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

2. 2.

   Melt the butter and dark chocolate together in a heatproof bowl over simmering water, stirring until smooth.

3. 3.

   Remove from heat and whisk in 1 cup of sugar, followed by 3 eggs and 1 teaspoon of vanilla extract.

4. 4.

   Fold in flour and salt, then spread the brownie batter evenly into the prepared pan.

5. 5.

   In another bowl, beat the cream cheese with the remaining 1/2 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract until smooth.

6. 6.

   Drop spoonfuls of the cheesecake mixture over the brownie batter and gently swirl with a knife.

7. 7.

   Warm the raspberry preserves slightly and drizzle over the cheesecake layer, swirling again.

8. 8.

   Scatter fresh raspberries on top and bake for 35-40 minutes, or until the center is set.

9. 9.

   Allow to cool completely before slicing into squares and serving.

Nutritional Facts