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Ingredients

For the Brownie Layers

• 1 cup (230g) unsalted butter, melted

• 2 cups (400g) granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup (125g) all-purpose flour

• 1 cup (85g) unsweetened cocoa powder

• ½ tsp salt

For the Cheesecake Layer

• 16 oz (450g) cream cheese, softened

• ½ cup (100g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Topping

• ½ cup dark chocolate chips (melted for drizzle)

• Fresh raspberries

• Chocolate-covered strawberry or truffle

• Fresh mint leaves

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Instructions

1. Make the Brownie Batter

1. Preheat oven to 350°F (175°C). Line a square 8×8-inch pan with parchment paper.

2. In a bowl, whisk together melted butter and sugar.

3. Add eggs and vanilla; whisk until smooth.

4. Sift in flour, cocoa powder, and salt; fold until just combined.

2. Bake the First Brownie Layer

1. Spread half of the brownie batter evenly into the pan.

2. Bake for 10 minutes, then remove from oven.

3. Make the Cheesecake Layer

1. In a clean bowl, beat cream cheese and sugar until creamy.

2. Add eggs and vanilla, mixing until smooth.

3. Pour over the baked brownie base and spread evenly.

4. Add the Top Brownie Layer

1. Drop spoonfuls of the remaining brownie batter over the cheesecake layer.

2. Carefully spread to cover (a few swirls are fine).

5. Bake

• Bake for 35–40 minutes or until the center is just set.

• Cool completely, then refrigerate for at least 3 hours for clean slices.

6. Decorate

1. Cut into neat squares.

2. Drizzle with melted chocolate.

3. Garnish each piece with fresh raspberries, a chocolate-covered strawberry (or truffle), and a mint leaf.