Raspberry Cheesecake Brownies
- overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
- Make the brownie batter: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Spread almost all of the brownie batter into prepared pan, reserving about 1/2 cup for top.
- Make the cheesecake batter: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Beat in the flour, egg yolk, and raspberry preserves. If you’d like a pinker cheesecake layer, beat in 1 or 2 drops of pink or red food coloring.
- Swirl the batters: Drop spoonfuls of the cream cheese batter on top of the prepared brownie batter. Spoon remaining brownie batter on top. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top, if desired.
- Bake for 40–42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire cooling rack. Cool brownies completely, at least 3 hours
- Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
