Rosebeary's Coastal Delights - Nia's Neapolitan Brownies

"This recipe has been in my family for a long time! It turns out best when you use freshly ground dried strawberries, especially ones from Baotato Valley. Sometimes I like to make these in the colder months for our flower shop's regulars... usually I leave them out on a tray with a sign though, so they don't last long. If you'd like, please give them a try!"

1. Begin with the brownie base. Mix flour, cocoa powder, baking powder, salt, vanilla extract, granulated sugar, and brown sugar in a large bowl until well combined. Otherwise it'll end up lumpy!
2. Introduce the eggs one at a time while mixing. It's always better to keep meetings small, anyways. 
3. Slowly stream in the melted butter and mix until consistency is a thick dribble. Spread evenly into a small pan of your choice that you've lined and oiled. I like the small one my grandmother gave me.
4. In a small bowl, mix together cream cheese (softened), eggs, sugar, vanilla extract, and salt. Scoop half of the mixture out, and spread in the middle of the brownie pan. Do not mix it into the batter!! I did this once, it didn't end well...
5. With the remaining mixture, mix in the dried strawberry powder. If the mix isn't as colorful as you want, feel free to add food coloring! Scoop the rest of the mix into one corner of the brownie pan and swirl as desired. 
6. Bake at 325°F for 25-30 minutes or until a toothpick comes out clean. Be careful of your paws! 
7. Let cool and then cut into as many or as few pieces as you like. They keep for around a week, so they're good to give to friends if you don't think you'll finish them in time. Please enjoy!