1 (6-ounce) package semi-sweet chocolate, chopped
1/2 cup creamy butter
1 1/4 cups granulated sugar, divided use
4 large eggs, divided use
2 1/2 teaspoons vanilla, divided use
3/4 teaspoon salt
3/4 cup all-purpose flour
1 (8-ounce) package cream cheese
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 cup fresh or frozen, unthawed raspberries
Preheat oven to 350°F.
Butter and flour a 13 x 9 x 2-inch baking pan.
Combine chocolate and butter in a heavy saucepan; melt over low heat, stirring frequently. Cool and pour into a medium mixing bowl. Stir in 3/4 cup sugar. Whisk in 3 eggs, one at a time, 2 teaspoons vanilla and salt. Stir in 3/4 cup flour; mix well and pour into the prepared pan.
In a small mixing bowl beat together cream cheese with 1/2 cup sugar using an electric mixer at medium speed until fluffy. Add 1 egg, 1/2 teaspoon vanilla, 2 tablespoons flour and lemon juice until smooth.
Spread in an even layer over brownie batter; sprinkle with berries.
Bake 35 to 40 minutes, or until top is puffed and tester comes out with crumbs. Cool in pan on rack; refrigerate to set before serving.
Makes 18 bars.