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Cheesecake Brownies

For the brownies:

4 squares unsweetened chocolate, chopped
1/2 c. butter
2 T. unsweetened cocoa powder
1 T. instant coffee granules
1-1/3 granulated sugar
1 t. vanilla
1/4 t. salt
3 eggs
1 c. all-purpose flour


For the topping:

4 oz. cream cheese, softened
1/4 c. granulated sugar
1 egg
1 T. lemon zest
1 T. lemon juice



For the brownie: in a saucepan over low heat, combine chocolate, butter, cocoa, and coffee granules, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar, vanilla, and salt. Whisk in eggs, one at a time, mixing well after each addition. Stir in flour, mixing until smooth. Spread evenly in a 9-inch square greased cake pan.

For the topping: Beat cream cheese, sugar, egg, lemon zest, and juice until smooth. Spread evenly over unbaked base.

If desired, scatter 1-1/4 cups raspberries over the top.

Bake in a preheated 350-degree oven just until set, 40-45 minutes. Let cool completely in pan. Chill overnight. Cut into sqaures.