Email to Cat      

Raspberry Cream Cheese Brownies

Source of Recipe


Cook's Country magazine



List of Ingredients



• -- Filling --
  
• 1 (8-ounce) package cream cheese, softened
  
• ¼ cup sugar
  
• 1 large egg yolk
  
• ¾ tsp vanilla extract
  
• .
  
• -- Brownies --
  
• 2/3 cup all-purpose flour
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• 8 Tbsp (1 stick) unsalted butter, cut into pieces
  
• 4 ounces unsweetened chocolate, chopped
  
• ½ cup raspberry jam
  
• 1¼ cups sugar
  
• 3 large eggs
  
• 1½ tsp vanilla extract
  






Instructions



1. Adjust oven rack to middle position, and heat oven to 350° F. Line 8-inch square baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk and vanilla in food processor until smooth.
   
   
2. Combine flour, baking powder and salt in small bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, about 1 minute. Whisk in ¼ cup jam and let cool slightly. Add sugar, eggs and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated. Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using tip of knife, swirl jam through filling. Spread remaining batter evenly over filling.
   
   
3. Bake until toothpick inserted in center comes out with few dry crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.)
   
   Makes 25 brownies.