Raspberry Cream Cheese Brownies
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 large egg yolk
3/4 tsp. vanilla extract
2/3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1/2 c. raspberry jam
1 1/4 c. granulated sugar
3 large eggs
1 1/2 tsp. vanilla extract
Line 8-inch square baking pan with foil, allowing excess to hang over pan edges. Grease foil. For filling, process cream cheese, sugar, egg yolk and vanilla in food processor until smooth. For brownies combine flour, baking powder and salt in small bowl. Microwave butter and chocolate in large bowl, stirring
occasionally, until smooth, about one minute. Whisk in 1/4 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 brownie batter into prepared pan. Dollop filling over batter and spread into an even layer. Dollop warm jam over filling and, using tip of knife, swirl jam through filling. Spread remaining batter evenly over filling. Bake in preheated 350° oven 50-60 minutes until toothpick inserted into center comes out with few dry crumbs attached. Cool in pan on wire rack for at least two hours. Using foil edges lift brownies from pan and cut into
1 1/2-inch squares. Can be refrigerated in airtight container for two days.
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