My mom has a new favorite dessert, and I am not surprised. The two of us have been big fans of the chocolate/cheesecake/raspberry combination since I was in high school and she was a teacher, and we took a day of our spring break to check out the new mall across town. My clearest memory from that day is sharing a slice of chocolate raspberry cheesecake. A few weeks later, I drove back out to that mall to pick up another slice to give her for Mother’s Day. When my mom developed her own chocolate raspberry cheesecake recipe, it became one of my most-requested birthday cakes.
So when I made these brownies, I was sure to save her a piece. It did not occur to me to also save my dad a piece, and since my mom was nice enough to share, she really only got a nibble. Fortunately, that nibble was enough to convince her to make them herself just a few days later.
The raspberry jam is both mixed into the chocolate portion and swirled into the cheesecake batter, so it isn’t just a pretty red swirl; the flavor stands out in every bite, vying for attention with the rich chocolate and tangy cheesecake. This is a well-deserved favorite.
1 (8-ounce) package cream cheese, softened
¼ cup (1.75 ounces) sugar
1 egg yolk
¾ teaspoon vanilla extract
⅔ cup (3.35 ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 ounces bittersweet chocolate, chopped
½ cup raspberry jam
1¼ cups (8.75 ounces) granulated sugar
3 large eggs
1½ teaspoons vanilla extract
1. Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil. leaving the excess hanging over the edges. Grease foil. In the bowl of a food processor, combine the cream cheese, sugar, egg yolk, and vanilla. Set aside.
2. Combine the flour, baking powder, and salt in a small bowl. Microwave the chocolate and butter in a large bowl, stirring after every 30 seconds, until melted and smooth. Whisk in ¼ cup jam and allow the mixture to cool slightly. Add sugar, eggs, and vanilla to the chocolate mixture, and stir until combined. Whisk in flour mixture until just incorporated.
3. Microwave the remaining ¼ cup jam until warm, about 30 seconds, and stir until smooth. Scrape half the brownie batter into the prepared baking dish. Dollop the cream cheese by the spoonful over the batter, and spread into an even layer. Drop spoonfuls of warm jam over the cream cheese, and use the tip of a knife to swirl jam through the filling. Spread the remaining batter evenly over the filling.
4. Bake until a toothpick inserted into the center comes out with just a few dry crumbs attached, 50 to 60 minutes. Cool in the pan on a wire rack for at least 2 hours. Using the foil overhang, lift the brownies from the pan and cut into squares.