Fudgy Raspberry Cream Cheese Brownies
Swirls of tangy cream cheese, juicy raspberries, and deep, fudgy chocolate, these aren't your everyday brownies. They're rich, fruity, and just the right amount of fancy without making a mess of your kitchen.
Servings 24
Calories 122kcal
Ingredients
BROWNIE
- 4 tablespoons butter
- 4 ounces bittersweet chocolate
- ¾ cup sugar
- 2 eggs beaten
- ½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
CREAM CHEESE LAYER
- 4 ounces cream cheese room temp
- 2 tablespoons butter room temp
- 2 tablespoons sugar
- 1 egg
- 2 tablespoons raspberry jam
- ½ teaspoon vanilla
- 1 tablespoon flour
- ½ cup raspberries
Instructions
- Preheat oven to 350º and grease an 8 x 8 inch pan lined with parchment paper.
Brownie:
- Melt chocolate and 4 tablespoons butter in the microwave until just melted. Let cool slightly.
- Add ¾ cup sugar and whisk to combine. Add 2 beaten eggs and whisk until smooth. In a small bowl, whisk together a ½ cup of flour, baking powder and salt. Stir into chocolate mixture until just combined. Add 1 teaspoon vanilla and spread the mixture into the bottom of the prepared pan.
Cream Cheese Layer:
- In a separate bowl, stir together cream cheese and butter until smooth. Add sugar, egg and jam and whisk until combined. Whisk in flour and vanilla.
- Dollop onto brownie mixture and use a butter knife to swirl into the brownies. Press fresh raspberries into the top.
- Bake until a toothpick comes out with only a few moist crumbs, 30-35 minutes. Let cool completely before slicing.
Notes
- Try not to overcook the brownies, remove them when you still get a few crumbs on a toothpick.
