Lisa's Southern Kitchen

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Ingredients:

Brownie:

• 2 cups Self Rising Flour

• 2/4 cup Granulated Sugar

• 1 bar Bittersweet Chocolate, chopped

• 1/2 tsp. Vanilla Extract

• 4 tbsp. Unsalted Butter, softened

• 2 Eggs

Cheesecake Batter:

• 1/4 cup Granulated Sugar

• 1 tsp. Vanilla Extract

• 1 container Cream Cheese

• 1 Egg

Raspberry Swirl:

• 1 cup Fresh Raspberries

• 1 tsp. Cornstarch

• 1 tbsp. Granulated Sugar

• Fresh Raspberries for garnish

Instructions:

1. Preheat oven to 350 degrees and line a baking pan with parchment paper.
2. Make the brownie, in a microwave safe bowl add in chocolate and butter, microwave on hight until chocolate is melted and stir well until combined.
3. In a bowl of stand up mixer add in eggs, vanilla extract, sugar and beat well until combined and pour in the melted chocolate and stir well until smooth.
4. Add in flour over the batter and fold it in the brownie batter.
5. 1/2 brownie batter place in a bowl and set aside, add remaining batter press in the bottom of parchment paper lined baking pan out evenly.
6. Make the cheesecake, in a bowl of stand up mixer add ingredients and beat well until combined. Spread out evenly on top of brownie batter.
7. Make the raspberry swirl, in a bowl of stand up mixer add ingredients and beat well until smooth.
8. Pour raspberry swirl in the bowl of brownie batter and use a fork to swirl it all together and spread out evenly over cheesecake in the baking pan.
9. Bake for 35 minutes until light golden brown and let cool for 5 minutes before serving.