Yield: 16 brownies
Ingredients:
For the brownie layer:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, lightly packed
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
For the raspberry cheesecake layer:
8 ounces cream cheese, softened
¾ cup plain Greek yogurt
2 large eggs
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
1 cup raspberries, lightly mashed (I used thawed, frozen berries – it was ¾ cup mashed)
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