These raspberry chocolate brownies taste just as good as they look. Garnish them with fresh raspberries for an extra pop of fresh flavor.

Raspberry-Swirly Cheesecake Brownies

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, extending the foil over the edges of the pan. Spray foil with nonstick spray; set pan aside. 

Whisk together 1 cup sugar and 1/2 cup yogurt in a large bowl. Whisk in 2 eggs, one at a time, combining well after each addition. Slowly stir in flour and cocoa. Spread half of brownie mixture in prepared pan; set remaining mixture aside. 

Beat cream cheese and remaining 3/4 cup sugar in a medium mixing bowl with an electric mixer on medium. Add remaining 3/4 cup yogurt, remaining 2 eggs, one at a time, and vanilla; beat until smooth. Gently spoon mixture over brownie layer in pan, spreading evenly. Drop the reserved brownie mixture by tablespoons on cheesecake layer. 

Place jam in a microwave-safe measuring cup. Microwave on HIGH for 30 seconds. Drop by teaspoon on cheesecake layer. Using a knife, swirl jam into the layer. 

Bake for 40 to 45 minutes or until set in center. Cool on a wire rack. Place in the refrigerator to cool completely. Use foil to lift uncut bars out of pan. Place on cutting board. Using a serrated knife, cut into bars. Garnish with fresh raspberries, if desired. Store leftover brownies in the refrigerator. 