Raspberry Cheesecake Swirl Brownies

What to do with more leftover raspberry filling? Make it into swirl brownies of course! Cream cheese swirl brownies are delicious, and the addition of a little fruit makes them even tastier. These are reminiscent of the strawberry version I made here {Strawberry Cheesecake Brownies}. The brownie base is a dark chocolate vegan brownie base, that uses all whole wheat flour, but you cannot even tell!

Raspberry Cheesecake Swirl Brownies
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 cup packed light brown sugar
2 Tablespoons granulated (white) sugar
1/4 teaspoon baking powder
pinch salt
1/2 cup milk of any kind
1/3 cup oil
1/2 Tablespoon vanilla extract
1 Tablespoon ground flaxseed
1/3 cup miniature chocolate chips
1/2 recipe raspberry cream cheese filling (see yesterday's post)

Preheat oven to 330◦F. Line an 8x8 inch square pan.
In a large bowl, stir together the flour, cocoa, sugars, powder, and salt. 
In a separate small bowl, stir together the milk, oil, vanilla, and flax.
Stir the wet ingredients into the dry ingredients, then stir in the chips.
Spread a thing layer (using about one third of the batter) into the bottom of the pan.
Dot spoonfuls of the filling over top (about one third of filling).
Repeat, alternating layers, placing spoonfuls of each on top. Then gently swirl the mixture with a butter knife.
Bake for 25 minutes, until the edges are just set, and center is no longer liquidy but only slightly jiggly. Cool completely, then refrigerate until cold. Squares will firm upon cooling.