Raspberry Cream Cheese Brownies

Pin It

Another winner from Cook's Country! I literally started getting out the ingredients for these Raspberry Cream Cheese Brownies as soon as I spotted them in the magazine.

I love the combination of chocolate and raspberry and was excited to try a new twist on this flavor combo. Speaking of chocolate and raspberry, have you tried the Hershey Raspberry Hugs? Yummmmmm.

These brownies are fairly basic but get a twist with the addition of raspberry jam into the brownie batter. A layer of raspberry jam over the cream cheese layer further accentuates the subtle raspberry flavor. The brownies are the slightly cakey variety and the cream cheese filling adds a hint of tang to contrast the rich chocolate. Easy and elegant, these are the perfect treat for your sweetheart(s) this Valentine's Day!

PS - I'm linking this to Sweet as Sugar Cookies Sweets for a Saturday linky party! There are some amazing sweets linked there!

Raspberry Cream Cheese Brownies
Cook's Country, August/September 2009

Filling:
1 8oz package cream cheese, softened
1/4 cup sugar
1 large egg yolk
3/4 teaspoon vanilla extract

Brownies:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cut into pieces
4 ounces unsweetened chocolate, chopped

1/2 cup raspberry jam (I used seedless)
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract

Directions:
Adjust oven rack to middle position and heat oven to 350 degrees. Line an 8 inch square baking dish with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, vanilla, sugar, and egg yolk in a food processor until smooth.

Combine the flour, baking powder, and salt in a small bowl. In a large bowl, microwave the butter and chocolate until melted, about 1 minute. Whisk in 1/4 cup of jam and let it cool slightly. Add the sugar, eggs, oil, and vanilla to the chocolate mixture, stirring until combined. Whisk in the flour mixture until incorporated.

Microwave the remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of the batter into the prepared pan. Dollop filling over batter and spread into an even layer. Dollop warm jam over filling, and, using the tip of a knife, swirl the jam through the filling. Spread remaining batter evenly over the filling.

Bake until a toothpick inserted in the center comes out with a few dry crumbs attached, 50 to 60 minutes. Cool in pan on a wire rack for at least 2 hours. Using the foil overhang, lift brownies from the pan, and cut into 1 1/2 inch squares. Serve (brownies can be refrigerated in an airtight container for 2 days).