Thursday, February 11, 2010

Raspberry Cream Cheese Brownies


Mmm... don't you just want to stuff one in your face RIGHT NOW?? That's what I'd be doing if I wasn't saving these for a Valentine's Day chocolate pot luck at work tomorrow (my job does have its perks). Of course I sampled a few, and can tell you that these are so rich and moist, with just enough raspberry flavor (there's a little bit of jam in the brownie batter, plus more swirled into the cream cheese layer). For those of you who were wondering, the texture is more on the "cakey" side than the "fudgey" side.

I don't think I have ever made brownies from scratch since I'm totally content with whipping up a batch of Duncan Hines (or Ghiradelli, if I'm feelin' fancy). However, I saw these brownies in the August/September issue of Cook's Country and immediately flagged them for the Valentine's pot luck (I struggle planning meals for a week, yet somehow can plan desserts months in advance). Despite the layering involved, these came together a lot quicker than I expected. This recipe is definitely worth trading in the box for.

Raspberry Cream Cheese Brownies
adapted from Cook's Country

1 8oz package cream cheese, softened
1/4 cup sugar
1 large egg yolk
3/4 teaspoon vanilla extract

2/3 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cut into pieces
1/2 cup raspberry jam
1 1/4 cups sugar
3 large eggs
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line an 8 inch square baking dish with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, vanilla, sugar, and egg yolk in a food processor until smooth.

Combine the flour, cocoa, baking powder, and salt in a small bowl. In a large bowl, microwave the butter until melted, about 1 minute. Whisk in 1/4 cup of jam and let it cool slightly. Add the sugar, eggs, oil, and vanilla to the chocolate mixture, stirring until combined. Whisk in the flour mixture until incorporated.

Microwave the remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of the batter into the prepared pan. Dollop filling over batter and spread into an even layer. Dollop warm jam over filling, and, using the tip of a knife, swirl the jam through the filling. Spread remaining batter evenly over the filling.


Bake until a toothpick inserted in the center comes out with a few dry crumbs attached, 50 to 60 minutes. Cool in pan on a wire rack for at least 2 hours. Using the foil overhang, lift brownies from the pan, and cut into 1 1/2 inch squares. Serve (brownies can be refrigerated in an airtight container for 2 days).

Download a printable recipe.


Michele said...

I love this recipe! A coworker has been asking me to make something with raspberry so now I think I know what I will make. Question, do you use a specific brand of cocoa powder?

Bec said...

I used Trader Joe's cocoa powder. I also like the Hershey's Dark. Good luck... I hope you like them!!