Raspberry Cheesecake Brownies
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Rich chocolate brownies topped and swirled with cheesecake and covered with fresh raspberries - You won’t have to choose between two favorite desserts again!
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In a medium-sized mixing bowl beat the softened butter with some sugar until light and fluffy.
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Add eggs and beat until smooth.
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In a double boiler, melt chocolate, stirring til smooth.
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Once the chocolate has melted, let it cool slightly, then add to butter mixture & combine.
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Add the flour and mix until fully incorporated.
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Spread ¾ of chocolate batter evenly in a greased 9×13 pan lined with parchment paper.
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Whip cream cheese, sugar, eggs and vanilla together until smooth.
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Pour cheesecake batter over brownie batter and spread evenly to cover entire pan.
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Drop dollops of remaining brownie batter randomly over cream cheese batter.
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Swirl the cheesecake batter with chocolate to create a marbled effect.
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Top evenly with raspberries then bake at 350ºF (177º) for 45 minutes.
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For detailed recipe directions and nutritional information click on the link below.
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