Cream Cheese Raspberry Brownies
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
6 oz. semi-sweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
2 8 oz. pkgs. cream cheese, softened
2 c. sugar, divided
4 eggs, divided
1 T. vanilla
1 c. butter, softened
1 c. flour
1/4 tsp. salt
1/2 c. raspberry jam
Recipe
Melt chocolates in microwave or over double boiler.
Let cool to lukewarm.
In a lg. bowl, beat cream cheese with 1/2 c. sugar, until smooth.
Beat in 1 egg and 1 tsp. of vanilla, until well combined. Set aside.
In a lg. separate bowl, beat butter with remaining sugar, until
smooth.
Beat in remaining eggs, 1 at a time, beating well after each
addition.
Beat in remaining vanilla extract, then chocolate, mixing well.
Mix in flour and salt, just until combined.
Reserve 1 c. of the chocolate batter.
Spread remaining chocolate batter in a greased 9x13" cake pan.
Spread with cream cheese mixture.
Spoon reserved chocolate batter in dollops over top.
Spoon jam in smaller dollops among chocolate dollops.
With a knife, zigzag through layers to create marble effect.
Bake at 350, for 35 mins., or until cake tester comes out with
little on it.
Cool on racks and then cut into squares.
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