Raspberry Chocolate Cream Cheese Brownies

Preheat your oven to 325 degrees F. Prepare a 8 x 8 inch baking tin by greasing it and lining it with parchment paper and again greasing the parchment paper. Set aside.

In a stainless steel saucepan set over simmering water, add the butter and chocolate. Stir until it has completely melted and it of smooth consistency. Remove from heat and whisk in the eggs one at a time. Then add the sugar and vanilla and continue to whisk until smooth. Add the flour and salt and stir long enough until there are no lumps.

In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Next, add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms. Set aside.

Pour the brownie batter into the baking tin, reserving about 1/4 cup. Make sure it is spread out evenly. Scatter over about 3/4 of the berries. Next, pour the cream cheese mixture on the top and make sure the brownie layer is completely covered. Once you have done this, place spoonfuls of the brownie batter over this layer. With a sharp knife, swirl the brownie layer that is on top into the cream cheese mixture. Basically, you will make swirling motions and pretty patterns will appear. Just do it long enough until you have the entire top covered in swirls. Top with remaining berries.

Bake the brownies for about 35-40 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven when done and place on a wire rack to cool. Cut into preferable size squares.

Can be stored in an airtight container in the fridge for up to a week or in the freezer for a month or so.