• Preheat oven to 350F. Line 9" x 9” pan with parchment paper. Set aside.
• For brownie mixture – In a large bowl, start by whisking together melted butter, sugar, and cocoa powder. Add eggs and vanilla. Whisk. Add flour and salt. Mix well until combined. Set aside.
• For cheesecake mixture – In a medium bowl, using an electric mixer, mix together cream cheese and sugar. Add egg yolk and vanilla, mix until well incorporated. Set aside.
• For raspberry mixture - Mix fresh or frozen raspberries with sugar and set aside.

Assembly

• Spread ½ of brownie mixture onto bottom of lined baking pan.
• Alternate between adding dollops of brownie and cream cheese mixture to different areas of the pan. Continue until pan is filled.
• With a knife, gently create a swirl pattern throughout the mixture.
• Add scattered spoonfuls of raspberry mixture on top of swirled mixture.
• Finish by placing a few raspberries on top of brownie mixture.
• Bake at 350F (or 325F convection bake) ~40 minutes. Brownies will be firm at the edges and slightly wet in the centre. (Note: These brownies will continue to cook once you remove from oven so slightly wet dough on a toothpick while the mixture is firm at the edges).
• Let cool for 10-15 minutes before removing from pan. Brownies can be let to cool completely on a flat surface or in baking pan.
• Cut and Enjoy! (or chill cheesecake brownies in the fridge for 1-2 hr – then serve)