Chocolate, Cheesecake, and Raspberry Brownies

Chocolate, Cheesecake, and Raspberry Brownies
* Indulgent brownies that will have you licking your plate clean in minutes!*
Easy and quick to make, perfect for any occasion or just a snack.
Ingredients:
For the brownies:
100 grams (3.5 ounces) dark chocolate (80% or higher cocoa content)
100 grams (3.5 ounces) butter
2 large eggs
100 grams (3.5 ounces) sugar
50 grams (1.75 ounces) all-purpose flour
Pinch of salt
For the cheesecake layer:
250 grams (8.8 ounces) cream cheese
100 grams (3.5 ounces) ricotta cheese
50 grams (1.75 ounces) sugar
1 large egg
1 teaspoon vanilla extract
For the topping:
200 grams (7 ounces) fresh raspberries
50 grams (1.75 ounces) dark chocolate
Instructions:
Make the brownies: Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease an 8x8-inch square baking pan and line with parchment paper. Melt the chocolate and butter together in a double boiler or microwave. Whisk together the eggs and sugar until light and fluffy. Gradually whisk the melted chocolate mixture into the egg mixture until just combined. Whisk in the flour and salt until just incorporated. Pour the batter into the prepared baking pan and spread evenly.
Make the cheesecake layer: In a separate bowl, whisk together the cream cheese, ricotta cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie batter and spread evenly.
Bake and top: Bake for 30-35 minutes, or until the brownies are set but still slightly soft in the center. Remove from the oven and let cool slightly. Scatter the raspberries over the cheesecake layer. Melt the dark chocolate and drizzle over the raspberries. Let cool completely before slicing and serving.
Tips:
You can substitute any other fruit you like for the raspberries, such as blueberries, strawberries, or cherries.
You can add chopped nuts, chocolate chips, or spices like cinnamon or ginger to the brownies.
It is important not to overbake the brownies, otherwise they will dry out.
The brownies can be stored in the refrigerator for up to 4 days.
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