Preheat the oven to 350F.

Line a 10 x 10 brownie pan with parchment paper.

Melt the chocolate chips and butter in an ovenproof bowl in the microwave on medium-low for 25-40 seconds. Stir intermittently to ensure they are combined and don’t burn.

In a large bowl, mix the eggs, sugar, and vanilla. Beat well until bubbles form on top of the mixture.

Mix in the melted butter and chocolate until the ingredients are combined.

Sift the flour with the baking powder, cocoa, and a pinch of salt. Add the dry ingredients to the wet.

Mix well until everything is combined and you have a smooth batter.

Pour the brownie batter into the pre-prepared tin. Ensure it is evenly spread.

Bake for 20-25 minutes. Test with a toothpick for doneness.

Put aside to cool. Once completely cooled at room temperature, place in the fridge to chill a little before topping with the cheesecake mix.

Add the raspberries and 1 ½ tablespoons of the powdered sugar in a small saucepan.

Cook over low heat, stirring, until they soften and release their juice.

Remove from heat and set aside until completely cool.

Strain 2 tablespoons of the raspberry mixture and set the juice aside to drizzle on the brownies later.

In a medium-sized bowl, mix the cream cheese, mascarpone, powdered sugar, and lemon zest. Beat until you have a smooth, firm mixture with peaks.

Divide this mixture in half and place one-half in the refrigerator for 30-40 minutes.

Add the cooled raspberry pulp to the other half. Stir well until the ingredients are combined. Refrigerate it also for 30-40 minutes.

Once the brownie base has completely cooled, spread the plain cream cheese mix over it with a spatula. Let it set in the fridge for 30-40 minutes.

Once the first layer has set, gently spread the raspberry cream cheese on top with a spatula and refrigerate again for 2-3 hours or overnight.

Once all the layers have set, cut them into squares. Before serving, drizzle with the raspberry syrup you reserved and garnish with fresh raspberries.