Raspberry Cream Cheese Brownies
Decadent brownies swirled with creamy raspberry cheesecake and topped with fresh raspberries. These rich chocolate brownies feature a perfect combination of fudgy chocolate base and tangy cream cheese topping.
Ingredients
- •6 tbsp unsalted butter
- •½ cup all-purpose flour
- •4 oz bittersweet chocolate
- •3 large eggs
- •¾ cup sugar
- •½ tsp baking powder
- •½ tsp salt
- •1½ tsp vanilla extract
- •4 oz cream cheese
- •2 tbsp raspberry jam
- •½ cup fresh raspberries
Cooking Instructions
- 1.
Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
5 min
- 2.
Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
10 min
- 3.
In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
10 min
- 4.
For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
10 min
- 5.
Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
40 min
- 6.
The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.