Holly’s Raspberry Cheesecake Brownies

Brownie Batter
4 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
(special note here: the first time I made these, I reversed the order on accident and did 4 oz *unsweetened* chocolate and only 2 oz of bittersweet – with Valrhona I might add – and they turned out SO good that way that I did it that way again today, but that’s more for you if you like dark chocolate, and if dark chocolate’s not your thing you should make them the way the recipe calls for it)
1/2 cup unsalted butter
1 1/4 cup sugar
3 eggs
1 1/2 tsp vanilla
3/4 tsp salt
3/4 cup all-purpose flour

Cheesecake topping:
8 oz cream cheese, softened
2/3 cup sugar
2 tsp. lemon juice
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
2 tbsp. all-purpose flour
1 1/2 cups raspberries

Preheat oven to 350 degrees and grease/flour a 9×13 baking dish.

For the brownies: melt chocolate with butter in double boiler. Whisk in sugar and eggs, one at a time, then add vanilla and salt. Whisk in flour until just combined, and spread in prepared pan.

For the cheesecake topping: with electric mixer, cream together cream cheese and sugar until light and fluffy; then beat in lemon juice, egg, vanilla and salt. Beat in flour last. Spread in an even layer over brownie batter. Scatter raspberries over topping; sprinkle with an optional tablespoon of sugar if you prefer it sweeter. Bake for 35-40 minutes or until top is puffy and pale golden. Cool completely on a rack, then refrigerate.