Raspberry Cream Cheese Brownies

Ingredients

½ cup butter, melted

½ cup cocoa powder

½ cup plus 1/3 cup white sugar, divided

½ cup brown sugar

2 eggs, beaten plus 1 egg

1 teaspoon vanilla

½ cup flour

¼ teaspoon salt

1 cup fresh or frozen and thawed raspberries, lightly mashed, divided

8 oz Neufchatel, softened

1 cup semi-sweet chocolate chips

Directions

In a medium bowl melt butter.  Stir in cocoa, then stir in ½ cup white sugar, plus brown sugar until well mixed.                                                                                                           Stir in 2 eggs and vanilla until well mixed.

Fold in flour and salt.

Fold in ½ cup raspberries.

Spread 1/3 of the batter on the bottom of an 8 x 8 greased pan, set remaining batter aside.

In another medium bowl, beat remaining egg, then add Neufchatel, and remaining 1/3 cup sugar and beat until smooth.

Fold in chocolate chips.

Gently fold in remaining raspberries until just incorporated.

Pour cream cheese layer on top of the brownie base layer. Gently spread.

Using a tablespoon, add remaining brownie batter in plops over cream cheese.

Using a fork, gently swirl the batter a bit.

Bake at 350 degrees or until brownies are set and a toothpick inserted into the center comes out clean. 35 to 45 minutes.