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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
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
Put chocolate and 4 Tbsp 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 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 remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. 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.
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