High-Altitude Raspberry Cheesecake Brownies

Preparation

1. For the raspberry sauce:

   Step 1

   In a small saucepan, cook the raspberries, sugar, and cornstarch over medium-low heat until soft and saucelike, about 10 minutes. Let cool completely.

2. For the brownies:

   Step 2

   Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan and line with parchment paper cut to fit. In a saucepan, melt together the butter, chocolate, and cocoa powder, stirring until smooth. Let the mixture cool completely in the pan. Once the chocolate mixture is cooled, stir in the sugar. Then stir in the eggs, one at a time, and the vanilla. Finally, stir in the flour and salt until combined. Transfer the batter to the prepared pan, using a rubber spatula to scrape it all out of the saucepan, and spread the batter evenly into the pan.

3. For the filling:

   Step 3

   In a bowl, beat together the cream cheese and sour cream. Add the sugar, and beat well. Add the egg, flour, and vanilla, and beat until the mixture is very smooth.

   Step 4

   Dollop the filling all over the top of your brownie batter. Using a knife, swirl the mixtures together to create a marbled effect. Then drizzle the raspberry sauce over the top, and swirl again. Bake until completely set, or until a cake tester inserted about 2 inches from the edge comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing from the pan, and cut into squares to serve.