Cream Cheese Raspberry Brownies
Sometimes a brownie just calls out for a little special treatment.
| Servings |
| 24squares |
| Servings |
| 24squares |
Ingredients
- 140 g semisweet chocolate chopped
- 250 g light cream cheese softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup butter softened
- 1/3 cup seedless raspberry jam
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
Servings: squares
Units:
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Ingredients
Servings: squares
Units:
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Instructions
- Preheat oven to 350°F (180°C). Line 20 cm square cake pan with foil, leaving overhang for handles. Set aside.
- In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly. Meanwhile, in separate bowl, beat cream cheese with half of the granulated sugar until smooth. Beat in 1 of the eggs and half of the vanilla; set aside.
- In separate bowl, beat butter with remaining granulated sugar until fluffy. Beat in remaining egg. Beat in all but 2 tbsp of the jam and the remaining vanilla, then add the chocolate, mixing well. In small bowl, whisk together flour, baking soda and salt; mix into chocolate batter just until combined.
- Spread chocolate batter in prepared pan. Layer with cream cheese mixture. Spoon remaining jam, in small dollops, over top. With a knife, zigzag through cheese and jam layers for marbled effect.
- Bake until tester inserted in centre has only a few crumbs clinging, about 40 minutes. Let cool in pan on rack. Cover and refrigerate until chilled, about 2 hours. Remove from pan. Cut into squares, wiping knife between slices. One square is one serving.
Recipe Notes
Per serving: 2 g protein, 7 g fat (5 g saturated fat), 30 mg cholesterol, 10 g carbohydrates, 1 g fibre, 100 mg sodium.
