Raspberry Cheesecake Brownies

Enjoy homemade brownies swirled with creamy tangy raspberry cheesecake filling and dotted with fresh raspberries. These raspberry cheesecake brownies are fruity fudgelike and unapologetically rich! Wait at least 3 hours before slicing and serving.
Ingredients
Brownie Batter
12 cup 8 Tbsp 113g unsalted butter
2 Tablespoons 30ml vegetable oil or melted coconut oil
1 cup 200g granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
34 cup 62g unsweetened natural or dutchprocess cocoa powder

12 cup 63g allpurpose flour spooned leveled
14 teaspoon salt
1 cup 180g semisweet chocolate chips
Raspberry Cheesecake Batter
8 ounces 226g fullfat brick cream cheese softened to room temperature
14 cup 50g granulated sugar
2 Tablespoons 15g allpurpose flour
1 egg yolk at room temperature
14 cup 80g raspberry preserves or raspberry jam
optional 12 drops pink or red gel food coloring
optional fresh raspberries for topping
Instructions
Adjust the oven rack to the lowerthird position and preheat the oven to 350F 177C. Line the bottom and sides of a 9inch square or 117inch baking pan with parchment paper leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
Make the brownie batter Slice the butter into Tablespoonsize 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 35 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