You all know how much I love brownies, a quick look through my archives proves it (and I also know how much you love them, as a quick glance at my site’s statistics tells me). So here’s yet another recipe to quell our insatiable hunger for the decadent treat: this time with a fresh, springtime twist. These rich, chocolate brownies are embellished with golden cheesecake swirls and studded with bright, tart raspberries. I know you’ll enjoy them as much as I did.
Cream Cheese and Raspberry Brownies
For the brownie batter
- 4 oz (115 g) bittersweet chocolate, coarsely chopped
- 4 tbsp (60 g) unsalted butter, room temperature
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
For the cheesecake layer and raspberries
- 5 oz (140 g) cream cheese, room temperature
- 1 tbsp all-purpose flour
- 1 egg yolk
- 2 tbsp (25 g) sugar
- 2 tbsp raspberry jam
- 1/2 cup fresh raspberries
For the brownie batter
Preheat oven to 350°F (180°C) with rack in upper third. Grease an 8″ x 8″ (20 x 20 cm) pan with butter, line with parchment paper, and grease parchment paper.
Put chocolate and 4 Tbsp (60 g) butter in a heatproof bowl set over a saucepan of 2″ simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
In a small bowl, beat 2 eggs. Whisk eggs into cooled chocolate mixture. Add 3/4 cup (150 g) sugar and beat until combined. Add 1/2 cup (65 g) flour, baking powder, and salt. Stir well. Spread batter in prepared pan.
For the cheesecake layer and raspberries
In a medium bowl, stir together cream cheese, 2 tbsp (25 g) sugar, egg yolk, and jam and mix well. Stir in 1 tbsp flour. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.
