In all their swirly, twirly pink beauty. They're devilishly rich, undeniably dense, sorta fancy, and require a tall glass of milk to wash down all their decadence. Sweet, tangy raspberry cheesecake tempering the deep richness of a chocolate brownie. If you love raspberries and chocolate as much as we do, then this recipe is for you.

~Ingredients:

-Fudge Brownies:*

1/2 Cup Unsalted Butter.

8 Ounces Semi Sweet Chocolate, coarsely chopped.

1 1/4 Cups Granulated Sugar.

3 Large Eggs.

1 Teaspoon Pure Vanilla Extract.

3/4 Cup All Purpose Flour.

1/4 Teaspoon Salt.

-Raspberry Cheesecake:

8 Ounces Cream Cheese, softened.

1/4 Cup Granulated Sugar.

1 Egg Yolk.

1/4 Cup Raspberry Jam.

-Topping:

Fresh Raspberries.

~Directions:

Step 1: Preheat the oven to 350 degrees fahrenheit. Line a 11 inch by 7 inch pan with parchment paper or aluminium foil and grease lightly. Leave enough aluminum foil overhanging on the sides to lift the brownies out of the pan. Set aside.

~Making the Brownies:

Step 2: Melt the butter and the semi sweet chocolate in a medium saucepan on medium heat, stirring constantly, about 6 minutes. 

Step 3: Remove from heat and let cool to room temperature, about 15 minutes. 

Step 4: Stir sugar into cooled chocolate and butter mixture until combined. 

Step 5: Add in the eggs one at a time, whisking until smooth after each addition. 

Step 6: Whisk in the vanilla extract. 

Step 7: Gently fold in the flour and salt. 

Step 8: Pour batter into prepared pan, reserving 1/4 cup of batter.

Step 9: With a hand held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, the egg yolk, and the raspberry jam in a medium bowl until completely smooth – about 1 minute.**

Step 10:  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. 

Step 11: Drizzle with the last 1/4 cup of brownie batter. 

Step 12: Glide a knife through the layers, creating a swirl pattern. 

Step 13: Press a few raspberries into the top.

Step 14: Bake the brownies for 35 - 45 minutes, or until a toothpick comes out almost clean. Ours took exactly 35 minutes. 

Step 15: Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly. 

Step 16: Allow brownies to cool completely before cutting into squares, at least 4 hours. 

Step 17: We set ours on the counter for 30 minutes, then in the refrigerator for 2 hours which sped up the process.

~Recipe Notes:

*You can use a box mix and then just add in the chopped chocolate.

**If you'd like a pinker cheesecake layer, add 2 - 3 drops of red food coloring.

1) You can use as little or as much red / pink food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...). Check out our Baking Tips & Tricks book for more info. (Link in the comments below).

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)