1. Preheat and prep your pan:

Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, letting the sides overlap so you can lift the brownies out later. Spray the foil and any exposed pan with non-stick cooking spray.

2. Whisk together the dry ingredients:

In a medium bowl, combine the flour, cocoa powder, and salt. Whisk until evenly mixed and set aside.

3. Melt the dark chocolate and butter:

Place the chopped dark chocolate and butter pieces in a large heatproof bowl set over a pot of barely simmering water. Stir occasionally until both are fully melted and smooth. Remove the bowl from the heat.

4. Add sugar to the chocolate mixture:

Pour in the granulated sugar and whisk until completely combined. Let the mixture cool for 5 minutes so it doesn’t scramble the eggs.

5. Add the eggs:

Crack in all 5 eggs one at a time, whisking well after each addition. The batter will look glossy and thick.

6. Fold in the flour mixture:

Add the dry ingredients to the chocolate mixture and fold gently with a spatula just until no streaks of flour remain. Don’t overmix.

7. Spread the brownie batter:

Pour the brownie batter into your prepared pan and spread it into an even layer. Set aside about 1/4 cup of brownie batter in a small bowl for swirling on top later (optional but gives a nice marbled look).

8. Make the white chocolate cheesecake filling:

Using a hand mixer or stand mixer, beat the softened cream cheese with the granulated sugar on medium speed until completely smooth and fluffy, about 2 minutes. Add both eggs one at a time, mixing well after each. Fold in the melted and slightly cooled white chocolate until fully combined.

9. Pour the cheesecake layer over the brownies:

Spread the white chocolate cheesecake filling evenly over the brownie batter. If you reserved some brownie batter, drop small spoonfuls over the top of the cheesecake layer now.

10. Make the raspberry swirl:

In a small food processor or blender, blend the fresh raspberries with the granulated sugar until smooth. Press the mixture through a fine mesh strainer to remove the seeds, discarding the solids. You’ll have a vibrant, pourable raspberry sauce.

11. Swirl the raspberry sauce:

Spoon the raspberry sauce over the top of the cheesecake layer in scattered dollops. Use a wooden skewer or toothpick to swirl gently through the raspberry and cheesecake layers only, avoid dragging down into the brownie batter below.

12. Bake:

Bake for 45 minutes, or until the cheesecake layer is set around the edges with just a slight jiggle in the very center. If it’s still very wobbly at 45 minutes, add another 3 to 5 minutes.

13. Cool completely, then chill:

Let the pan cool to room temperature on a wire rack, then transfer to the refrigerator for at least 1 hour (ideally 2 to 4 hours) before slicing. This step makes a big difference for clean cuts and texture.

14. Slice and serve:

Use the foil overhang to lift the whole slab out onto a cutting board. Use a sharp knife, wiping it clean between cuts, to slice into bars. Serve cold.