Raspberry Cheesecake Brownies - cooking recipe

Ingredients

For the brownie base
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup dark cocoa (Hershey's Special Dark)
1/4 teaspoon baking powder
1/4 teaspoon salt
For the cheesecake topping
8 ounces cream cheese
1 egg
1/2 cup sugar
1 teaspoon vanilla
Other toppings
2 tablespoons raspberry preserves
1/3 cup chocolate chips

Preparation

Preheat oven to 350 degrees F.
Make the brownie base. Blend oil, sugar, eggs, and vanilla in a mixing bowl. Beat well with a spoon or spatula. Combine dry ingredients in a separate bowl and slowly add to the egg mixture until well blended. Set aside.
Make the cheesecake topping. Soften the cream cheese. Add the eggs, sugar, and vanilla. Beat with a whisk until smooth. Set aside.
Assemble the brownies. Grease a 9 inch square pan. Add the brownie base and level batter. Dollop small portions of raspberry preserves over the batter. Drizzle cheesecake topping over the batter to evenly cover it. Run a knife through (about 5 times in each direction) to swirl the brownie and cheesecake batters. Sprinkle with chocolate chips. Bake at 350 degrees F for 45 minutes or until a toothpick comes out clean from the center.