• Preheat your oven to 350 degrees F.
• Prepare a 9×9 inch square baking pan. I like to line the bottom of the pan with parchment paper, this makes it easy to remove the brownies from the pan once they’re baked.
• You want to make the brownie and cheesecake mixtures separate.

The Brownie:

• In a small saucepan on low heat, melt the butter and sugar together, you just want to gently melt, not boil. Then transfer the mixture into a mixing bowl, and set aside to cool slightly.
• In a separate bowl sift together the flour, cocoa powder and salt. Set aside.
• Once the butter/sugar mix has cooled slightly, add the eggs and vanilla and mix until smooth.
• Combine the wet ingredients with the dry. Mix well.
• Stir in the chocolate chips. Set aside.

The Raspberry Cream Cheese Swirl:

• Using a stand mixer beat together the cream cheese, raspberry jam and egg yolk until well smooth and creamy.

Putting it all together:

• Spread half of the brownie batter in your prepared pan.
• Using half of the raspberry cream cheese mixture, add large spoonfuls of the cream cheese mixture on the brownie batter, spaced about an inch apart.
• Using a knife, swirl the cream cheese mix, until you have a marbling effect like in the pictures above.
• Then spread on the remaining brownie batter.
• Add the remaining cheesecake mixture in clumps, and swirl again.
• Bake for approximately 1 hour and 30 minutes.  Depending on your oven, it may take longer. The brownie will be done when the edges of the brownie have puffed, the centre of the cake feels firm to the touch, and a toothpick when inserted comes out clean.
• When the cake is done, remove from the oven and let cool to room temperature.
• Chill in the fridge for at least 2-3 hours before cutting.