• 1/4 lb. fine quality bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 1-1/4 cups sugar, plus 2/3 cup for topping
• 4 large eggs, divided
• 2 tsp. vanilla extract, divided
• 1 tsp. salt, divided
• 3/4 cup all purpose flour, plus 2 tbsp for topping
• 1/2 lb. cream cheese
• 2/3 cup sugar
• 2 tsp. fresh lemon juice
• 1-1/2 cups fresh raspberries
• 1/8 tsp. confectioner's sugar, if desired

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat the oven to 350°F and butter and flour a 13x9 inch baking pan.

Brownie Bar:

In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool. Whisk in sugar and 3 of the eggs, 1 at a time, and whisk in 1 1/2 teaspoons vanilla and 3/4 teaspoon salt. Whisk in flour until just combined and spread batter evenly in prepared pan.

Cheesecake Topping:

In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, remaining egg, vanilla, and salt. Beat in 2 tablespoons flour and spread mixture in an even layer over batter.

Scatter raspberries over topping and sprinkle with 1 tablespoon sugar. Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.

Cut brownies into bars and sprinkle with confectioners' sugar.

Serve brownies cold or at room temperature.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 396, fat 22.1g, 48% calories from fat, cholesterol 135mg, protein 6.0g, carbohydrates 47.5g, fiber 2.5g, sugar 39.6g, sodium 137mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.3, Lean meat: 0.6, Fat: 3.8, Sugar: 2.4, Very lean meat protein: 0.0

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