Raspberry Cheesecake Brownies

By á-24734

Ingredients

• Brownies:
• 4 oz. Semi-sweet Chocolate
• 2 oz. Unsweetened Chocolate
• 1/2 Cup Butter
• 1 1/4 Cups Sugar
• 3 Eggs
• 3/4 Cup Self-Rising Flour
• 1 1/2 tsp. Vanilla
• 3/4 tsp. Salt
• 1 Cup Seedless Raspberry Jam
• 1 Tbs. Lemon Juice
• Cream Cheese Topping:
• 8 oz. Cream Cheese, softened
• 2/3 Cup plus 1 Tbs. Sugar, divided
• 1 Egg
• 2 tsp. Fresh Lemon Juice
• 1/2 tsp. Vanilla
• 1/4 tsp. Salt
• 2 Tbs. Flour
• 1 1/2 Cups Fresh or Frozen Raspberries

Preparation

Step 1

Heat semi-sweet chocolate, unsweetened chocolate and butter in top of a double boiler over hot water until blended, stirring frequently. Remove from heat. Let stand until cool. Whisk in sugar until blended. Add eggs, 1 at a time, whisking after each addition until smooth. Whisk in flour, vanilla and salt until blended. Spread batter in a buttered and floured 9 x 13 inch baking pan. Heat jam and lemon juice in saucepan until melted, stirring frequently. Pour jam mixture evenly over prepared layer. Beat cream cheese and 2/3 cup sugar in mixing bowl until light and fluffy. Beat in egg, lemon juice, vanilla and salt. Add flour and beat until smooth. Pour and lightly spread cream cheese mixture over prepared layer. Sprinkle with raspberries and remaining 1 tablespoon sugar. Bake in preheated 350 degrees oven 35-40 minutes or until lightly browned; do not overbake. Cool on wire rack. Chill, covered 6-8 hours. Cut into squares. Yields 3-4 dozen brownies.