1 stick + 5 tbsp unsalted butter softened (13 tbsp total)
2 cups sugar, divided
5 eggs, room temperature, divided
8 oz semi sweet chocolate, chopped (I used Hershey's baking squares)
1 cup all purpose flour
1/4 tsp salt
2 tsp vanilla extract, divided
2 (8 oz packages) cream cheese, room temperature
12 oz black or red raspberries (fresh or frozen) I used fresh
Preheat oven to 350 degrees. Prepare a 13" x 9" glass baking dish with PAM spray.
Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating after each addition.
Melt chopped chocolate in the microwave on a low setting for 1-1/2 minutes or until melted and smooth.
Stir into butter and sugar mixture. Add the sifted flour, salt and 1 tsp vanilla extract and carefully fold it in.
Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it is smooth and creamy. Carefully fold in 8 ounces of black raspberries.
Spread 3/4 of the chocolate mixture on the bottom of your baking pan.
Pour the cream cheese on top and spread it out evenly. Now drop little spoonfuls of the chocolate mixture on top of the cream cheese. Lightly work it into the cream cheese with a knife for a marbling effect. Push additional raspberries into the top of the cream cheese.
Bake at 350 for 35 to 40 minutes or until cake feels set when touched in the center. Let the brownies cool completely and then refrigerate for several hours, preferably overnight before cutting them into squares.
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