Raspberry Cream Cheese Brownies

This recipe comes from an issue of Cook's Country.  I love the magazines simple tips and tricks.  These rich brownies were a crowd pleaser at our recently family holiday.  Think rich chocolate, tangy raspberry, and cheesecake filling....mmmmm!

Raspberry Cream Cheese Brownies

Filling: 

1 8oz package cream cheese, softened

¼ cup sugar

1 large egg yolk

¾ teaspoon vanilla extract

Brownies:

2/3 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into pieces

4 ounces unsweetened chocolate, chopped

½ cup raspberry jam

1 ¼ cups sugar

3 large eggs

1 ½ teaspoons vanilla extract

1.        Prepare filling:  Adjust oven rack to middle position and preheat oven to 350.  Line 8 inch square pan with foil.  

Grease foil.  Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.

2.       

Mix batter:  Combine flour, baking powder, and salt in small bowl.  Microwave butter and chocolate in large bowl about 1 minute, until melted, stirring frequently.  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.

3.     

  Layer filling:  Microwave remaining ¼ cup jam until warm, about 30 seconds.  Stir until smooth.  Scrape half of batter into prepared pan.  Spoon cream cheese filling over batter and spread smooth.  Top cream cheese mixture with warmed jam and spread.  Finally top with remaining batter and spread until even.  

4.      

Bake brownies:  Bake  until toothpick inserted in center comes out with few dry crumbs attached, 50 to 60 minutes.  Cook in pan on wire rack for 2 hours.  Using the foil, remove from pan and cut into 1.5 inch squares. 

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