Description
These are a little time-consuming but very pretty and worth it!
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Directions
For the Brownies: Preheat oven to 350 degrees and line a 9x13 inch baking pan with aluminum foil, allowing sides to overlap. Spray foil and any exposed pan with PAM and set aside.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Place the chocolate and butter together in a large bowl and set it over a saucepan of simmering water, stirring occasionally until the chocolate and butter are completely melted and smooth.
Turn off the heat, keeping the bowl over the water and add the sugar; whisk until completely combined then remove the bowl from the pan. Add in the eggs and whisk until just combined. Do not over-beat the batter.
Sprinkle the flour mixture over the chocolate mixture and fold in the flour till just a bit of the flour is visible. Pour the batter into the prepared pan and smooth the top. Set aside while you prepare the Cheesecake filling.
For Cheesecake Filling:
Place white chocolate in a small heat-proof bowl and microwave on low heat until chocolate is completely melted. Whisk smooth and set aside.
Using a mixer, beat the cream cheese in a large bowl until completely smooth. Add in the sugar and eggs and beat until smooth and creamy, about 1 minute. Fold in the white chocolate, stirring until combined. Pour the cheesecake batter on top of the brownie batter.
Raspberry Swirl:
In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding the seeds. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake layer and use a skewer to swirl the mixture gently.
Bake for 45 minutes or until the cheesecake layer is set at the edges and only slightly wiggly in the center. Cool in pan completely, then transfer to the fridge to cool for at least 1 hour.
Use the aluminum foil to lift the brownies out onto a large cutting board; cut into bars and serve. Store in the refrigerator.
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Ingredients
 Brownies:
1 1/4 cups flour
3/4 tsp. salt
2 T. unsweetened cocoa powder
12 oz. dark chocolate, chopped
1 cup butter
2 cups granulated sugar
5 large eggs, at room temperature
White Chocolate Cheesecake Filling:
4 oz. white chocolate, chopped, melted and slightly cooled
12 oz. full-fat cream cheese (1 1/2 blocks) at room temperature
3/4 cup granulated sugar
2 large eggs
Raspberry Swirl:
3/4 cup fresh raspberries
3 T. granulated sugar
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