Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring it covers the sides for easy removal of the brownies.
2. In a microwave-safe bowl, combine the butter and dark chocolate. Melt them together in 30-second intervals in the microwave, stirring after each interval until smooth.
3. In a separate large bowl, whisk together the sugar, vanilla extract, and eggs until well combined. The mixture should be smooth and pale in color.
4. Pour the melted chocolate mixture into the sugar mixture, stirring gently until fully incorporated.
5. Sift in the flour, cocoa powder, and salt to the bowl, folding them in until just combined. Be careful not to overmix; it's okay if there are a few lumps.
6. In another bowl, beat the softened cream cheese until smooth and creamy. This will be your cheesecake layer.
7. Spread half of the brownie batter evenly into the prepared baking pan.
8. Drop spoonfuls of the cream cheese mixture and raspberry jam randomly onto the brownie batter.
9. Using a knife or toothpick, swirl the cream cheese and raspberry jam into the brownie batter to create a beautiful marbled effect.
10. Pour the remaining brownie batter over the top, smoothing it out with a spatula. Ensure it covers the cream cheese and raspberry jam layers.
11. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don't overbake, as the brownies will continue to cook as they cool.
12. Allow the brownies to cool completely in the pan before lifting out using the parchment paper. Cut into squares and serve.