Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and set aside.
• Melt the butter and chopped bittersweet chocolate together in a microwave-safe bowl, stirring until smooth. Let cool slightly.
• In a large bowl, whisk eggs and sugar until light and fluffy. Gradually add the chocolate mixture and vanilla extract, mixing well.
• Add the flour and salt, stirring gently until just combined. Do not overmix.
• In a separate bowl, beat the cream cheese until smooth. Gently fold in the raspberries, taking care not to break them up too much.
• Pour half of the brownie batter into the prepared pan. Spoon dollops of the cream cheese mixture over the batter, then top with the remaining brownie batter.
• Using a knife or skewer, swirl the cream cheese mixture into the brownie batter to create a marbled effect.
• Bake for 30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Allow to cool completely before cutting into squares.