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Preheat oven to 350. Grease an 9x9 baking pan.
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Over a double broiler, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.
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Next, add in the sugar and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.
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Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.
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Add in oil and chocolate chips, stir. Set aside.
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In a separate bowl, mix cream cheese until light and fluffy. Add in the sugar, vanilla, and egg, and mix until combined. Add in raspberries, and beat until raspberries are well combined.
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Pour brownie batter in the pan. Top with dollops of cheesecake. Use a knife to swirl the cheesecake with the brownie batter.
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Bake for 25-30 minutes, or until brownies are no longer gooey in the center. Allow to cool for 1-2 hours, and then refrigerate for 2 more (I prefer these cold, but they may be eaten at room temperature as well!)
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Enjoy with milk!