In honor of National Cream Cheese Brownie Day, we're posting this recipe from Kitchn with the conviction that goat cheese can only improve the cream cheese brownie. Let us know what you think:

I've always been a fan of goat cheese in desserts; its mellow funkiness is more interesting than plain cream cheese. I use both here — cream cheese to make sure the topping is creamy enough, and goat cheese for serious flavor. Raspberries are a classic pair with goat cheese, and I love them with chocolate, so I swirled them into the topping, and baked them into the brownies themselves.

And now, let's talk about those brownies. The brownie base here is thick and fudgy, although not the melt-in-your-mouth candied texture I usually prefer. The base needed to be a bit sturdier to hold up all that creamy, fruity goodness. But the texture is still on the moist, dense, and fudgy side, getting even moister as the brownies sit overnight underneath that topping

Read the recipe here