Fresh Raspberry Goat Cheese Brownies

The best word to describe these brownies is decadent! The recipe is from The Kitchn just like Laura's last recipe. I've been baking constantly in exchange for crashing with my cousins. Apartment hunting has been a fail but we're having a lot of fun with my family. Yesterday we went to a night market filled with about 40 food trucks. The best parts were the funfetti macarons and macncheese topped with braised short ribs.
If you're not planning on feeding a ton of people, I would cut this recipe in half. We have a lot of leftover brownies in the fridge.

Ingredients (all at room temperature please)

2 cups raspberries, lightly mashed

Brownies
10 ounces semisweet chocolate, chopped
3/4 cup (12 tablespoons) unsalted butter, cut into chunks
1/2 cup milk
1 1/2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

Raspberry Goat Cheese Swirl
4 ounces plain goat cheese
8 ounces cream cheese
2 tablespoons unsalted butter
1 egg
1/4 cup sugar
1/2 teaspoon vanilla extract

Directions

Heat the oven to 350ºF and lightly grease a 9x13-inch baking pan. 

Melt the chocolate and butter until liquid in a saucepan over low heat. When the chocolate is completely melted, remove from the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one by one. Add the flour, baking powder, and salt and fold in until just combined. Fold in 1 cup of the raspberries and spread this brownie batter in the prepared pan using a spatula. 

In a medium mixing bowl, beat the goat cheese with the cream cheese, butter, egg, sugar, and vanilla extract until light and fluffy. Gently fold in the other half of the raspberries and their juices. Drop the goat cheese mixture on top of the brownie batter in spoonfuls, then swirl the batter gently with a knife. 

Bake for 45 minutes until just set. If the cream cheese is browning too fast, cover with aluminum foil for the rest of the baking time. The topping should just be the lightest golden brown.

The longer the brownies sit, the better the flavors become. But they probably won't last that long.