• Preheat the oven to 350ºF.
• In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
• Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
• Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
• Bake for about 12 minutes, or until a toothpick inserted comes out clean.
• Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.

Kelly's Notes:

• If the cream cheese isn't at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
• The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.
• ★ Did you make this recipe? Don't forget to give it a star rating below!