Preparation Steps

• Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
• In a large mixing bowl, combine granulated sugar, brown sugar, and melted butter. Stir until glossy and well-blended.
• Add eggs and vanilla extract to the sugar mixture, blending until light and frothy.
• Sift in cocoa powder and flour, folding gently until just combined. Be careful not to overmix.
• In a separate bowl, beat together the cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth.
• In a saucepan, combine raspberries, granulated sugar for the sauce, and lemon juice. Cook over medium heat until bubbly, about 5-7 minutes.
• If desired, mix cornstarch with water and add to the strained raspberry sauce to thicken. Cook until desired consistency is reached.
• Pour half the brownie batter into the prepared pan, then dollop cream cheese mixture and raspberry sauce in ribbons over it.
• Layer the remaining brownie batter over the top and swirl the cream cheese and raspberry sauces into it.
• Bake for 25-30 minutes, checking for doneness with a toothpick. It should come out with a few moist crumbs.
• Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.
• Slice into squares using a hot knife for clean edges.