Step 1

Place butter and chocolate in a saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until melted. Remove from heat.

Step 2

Make Vanilla Cream Cheese Swirl Using an electric mixer, beat cream cheese and sugar until smooth. Add egg yolk and vanilla. Beat until well combined. Spoon into a snap-lock bag. Set aside.

Step 3

Add sugars to melted chocolate. Whisk until well combined. Add eggs. Whisk until well combined. Sift flour and cocoa over chocolate mixture. Stir until combined.

Step 4

Preheat pie maker. Spoon 1/4 cup of the chocolate mixture into each hole. Snip 1 corner off snap-lock bag. Pipe 4 small dollops of cream cheese mixture onto each brownie. Using a skewer, swirl to create a marbled effect. Top with 3 raspberry pieces. Close lid. Cook for 8 minutes. Turn off pie maker. Stand with lid closed for 2 minutes or until tops are just firm and a skewer inserted into a centre comes out with crumbs clinging. Transfer brownies to a wire rack to cool. Repeat with remaining chocolate and cream cheese mixtures and raspberries to make 16 brownies. Serve.