Step 1

Preheat the oven to 350ºF and line a 9x9 inch baking pan with parchment paper.

Step 2

Place the berries in a blender or food processor with 2 tablespoons of the powdered sweetener and the glucomannan. Process until smooth.

Step 3

In a large bowl, beat the cream cheese until completely smooth, then beat in the remaining sweetener and the vanilla extract until well combined. Beat in the egg until just combined.

Step 4

Prepare the brownie batter as directed in the recipe, omitting the additional water and the chocolate chips. Reserve a few tablespoons of the batter, then spread in the prepared baking pan.

Step 5

Drizzle the cheesecake mixture overtop the brownie mixture, getting some all the way to the edges. Then dollop small spoonfuls of raspberry mixture overtop the cheesecake. Finally drizzle the last few tablespoons of brownie batter over everything.

Step 6

Take a sharp knife and run it up and down the top of the batter to swirl the cheesecake, raspberries, and brownie drizzle together. Try not to disturb the very bottom of the brownie batter. To get nice lines, run the knife up in one direction and back down in another at regular intervals.

Step 7

Bake the brownies for 20 to 30 minutes, until the edges are set but the middle still jiggles slightly. Remove from the oven and let cool 20 minutes, then refrigerate until set, about 2 hours.