Chocolate Raspberry Cheesecake Brownies
Ingredients:
- 6 oz Semisweet chocolate; chopped
- 3 oz Unsweetened chocolate; chopped
- 2 Cream cheese; softened
- 2 c Sugar
- 4 Eggs
- 1 tb Vanilla extract
- 1 c Butter; softened
- 1 c Flour
- 1/4 ts Salt
- 1/2 c Raspberry jam
Instructions:
In heatproof bowl set over hot (not boiling) water, melt semisweet
with unsweetened chocolate. Remove from heat; stir until smooth. Let
cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of
the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the
vanilla until well combined. Set aside. In separate large bowl, beat
butter with remaining sugar until smooth. Beat in remaining eggs, one
at a time, beating well after each addition. Beat in remaining vanilla,
then chocolate, mixing well. Mix in flour and salt just until combined.
Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles".
Reserve 1 cup of the chocolate batter. Spread remaining chocolate
batter in pan. Spread with cream cheese mixture. Spoon reserved
chocolate batter in dollops over top.
Spoon jam in smaller dollops among chocolate dollops. With knife,
zigzag through layers for marble effect.
Bake in 350 degrees F oven for 35 minutes or until tester inserted 2
inches from center comes out slightly moist. Let cool on rack. Using
foil handles, lift onto cutting board; cut into squares.
