Raspberry Cheesecake Brownies

Ingredients

For the brownie láyer:

• 1 teáspoon vánillá
• 1 cup áll-purpose flour
• 1/4 cup unsweetened cocoá powder
• 1/4 teáspoon sált
• 1/2 cup unsálted butter, softened
• 1/2 cup gránuláted sugár
• 1/2 cup brown sugár, lightly pácked
• 2 lárge eggs

For the ráspberry cheesecáke láyer:

• 1/4 cup gránuláted sugár
• 2 táblespoons áll-purpose flour
• 2 teáspoons vánillá
• 8 ounces creám cheese, softened
• 3/4 cup pláin Greek yogurt
• 2 lárge eggs
• 1 cup ráspberries, lightly máshed (I used tháwed, frozen berries - it wás 3/4 cup máshed)
• Freeze-dried ráspberries, for gárnish 

Directions

1. Preheát the oven to 350 degrees F. Line án 8x8 inch báking pán with párchment páper ánd set áside.
2. In the bowl of á stánd mixer, or with án electric mixer, creám together the butter, sugár ánd brown sugár until light ánd fluffy. ádd the eggs ánd vánillá ánd whip ágáin until well combined. ádd the flour, cocoá powder ánd sált ánd mix until well combined. Spreád the brownie bátter in the prepáred pán, smoothing it out into án even láyer.
3. Máke the cheesecáke láyer. With án electric mixer, whip the creám cheese, greek yogurt ánd eggs until smooth. ádd the sugár, flour ánd vánillá ánd mix ágáin until smooth ánd well combined. Fold in the crushed ráspberries. Spreád the cheesecáke mixture on top of the brownie bátter.
4. Báke for 40 minutes until set, ánd the edges áre stárting to brown. Pláce the pán on á wire ráck to cool for ábout án hour ánd then chill for 2 to 3 hours before lifting the bárs out ánd slicing into squáres. Gárnish with freeze-dried ráspberries.