-I used part xylitol because I’m trying to cut down on sugar, you can use all plain white granulated sugar
-I used oat flour, but you can use almost whatever you have in hand (except coconut, I imagine it would be too crumbly)
-Keep an eye on the raspberries if you’re not using low heat, so the honey/sugar doesn’t burn
-Use parchment paper! The base looks as if it would stick to the pan very much, so the paper saved me.
 -Yes, there are no raising agents in the brownie base on purpose 

master

foodffs

Brownies with Raspberry Swirl Cheesecake

stick (113 g) butter

(200 g) sugar (I used ½ cup granulated sugar and ½ xylitol)

large eggs

vanilla extract

flour (I used oat)

dark cocoa powder

pinch salt

Brownie Base

raspberries (fresh or frozen)

honey (or sugar)

Raspberry Swirl

(almost 18 oz) cream cheese

(about 1.5 oz) heavy cream

(100 g) sugar (I used all xylitol here)

eggs

Cheesecake Filling

oven

Place the butter in a heat-proof bowl and microwave it on medium for a minute or two (it doesn’t have to melt all the way in the microwave, the whisk will get the job done).

Stir in sugar and (if it’s not too hot) add eggs, one at a time, and vanilla extract. 

Butter the pan a little, just so the paper doesn’t move around while spreading the batter.

Make sure the batter has no lumps, pour it into the pan and spread.

Bake for 20-25 minutes (when you get the cake out, leave the oven on).

Brownies

While the brownie batter is baking, place the raspberries and honey in a small saucepan over low heat. Simmer until all raspberries completely fall apart.

Strain into a small bowl (press with the spoon to get all the ‘meat’ through, and get rid of the seeds).

Beat the cream cheese with heavy cream until fluffy, then add sugar, eggs, and vanilla.

Pour the filling on top of the brownies and spread evenly. Drop spoonfuls of raspberry puree and using a butter knife, gently (and not too deep!) swirl it into the cheese.

Bake for another 20-25 minutes, just until the top is set.