Cream Cheese - Raspberry Brownies
Indulgent raspberry cream cheese makes homemade brownies even better. I was in a hurry and made my favorite boxed brownies and the raspberry cream cheese topping. They were pretty and very tasty, just wish the cream cheese would have swirled more prettily.
Ingredients
- 6 tbsp unsalted butter room temperature, divided, plus more
- 1/2 cup plus 1 tbsp all-purpose flour divided, plus more
- 4 oz bittersweet chocolate coarsely chopped
- 3 large eggs divided
- 3/4 cup plus 2 tbsp sugar divided
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract divided
- 4 oz cream cheese room temperature
- 2 tbsp raspberry jam
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350°F
- Put chocolate and 4 tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water
- Melt, stirring occasionally, for about 5 minutes. Remove from heat; let cool slightly.
- Beat 2 eggs, whisk eggs into chocolate mixture.
- Add 3/4 cup sugar and beat until combined
- Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla.
- Spread batter in prepared pan.
- For the cream cheese layer: In a medium bowl, stir together cream cheese and the remaining 2 tbsp butter until smooth and thoroughly combined.
- Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in 1 tbsp flour and 1/2 tsp vanilla.
- Dollop mixture onto batter in pan. Use a butter knife to swirl the cream cheese mixture into brownies. Press fresh raspberries into the top.
- Bake until a wooden pick inserted into the center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
- Pour batter into prepared pan and bake for 30-34 minutes or until top begins to crack or toothpick comes out clean.
- The brownies will keep, wrapped individually, and stored in the refrigerator, for up to 4 days.