HAPPY CINCO DE MAYO! Okay, so this post has no relation to the lovely holiday that is being celebrated today, but I just thought I’d mention it. An exciting that that did happen today – well exciting to some – is that there was a mother of all storms this afternoon. Tornado watches, lightning, thunder, and the most intense rain storm ever. I was at work, at it’s a warehouse, which makes everything sound so much louder, and I seriously thought the building was going to fall down it was raining so hard.
Anyway, I actually made these brownies the other night, but I’m just getting around to posting them now. I was really really wanting to make cheesecake brownies and then when I saw this recipe, I knew it was going to be amazing because I LOVE raspberry jam. I have it on toast practically every morning.
They were pretty easy to make. I’m not going to lie, they looked rather gross when they came right out of the oven. The pockets where the jam was looked like oozing scabs, but once they cooled and I cut them up, they started to look much more appetizing. That evening when I ate them, they were delicious. Unlike some cheesecake desserts, the cheese wasn’t overwhelming and the raspberry jam was subtle yet delicious. I had a few left over and put them in the fridge, but for future reference, I highly recommend just eating them ASAP and not refrigerating them, because they certainly did not taste as good a few days later.
adapted from bakingbites.com
- 1/2 cup butter, room temp
- 2 ounces chopped dark chocolate
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2/3 cup flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 8 oz. cream cheese at room temperature
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/3 cup raspberry jam (I guess you could really use any kind of jam you want)
- Preheat over to 350 Degrees. Line 8×8 baking dish with aluminum foil and lightly grease. (I used 9×9 because that was all I had – they were just a little thinner, but not noticable.)
- In a small bowl, melt chocolate and butter together. Mix until smooth. (I just microwaved) Set aside to cool.
- In a large bowl, whisk together sugar, eggs, and vanilla.
- Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth.
- Sift flour, cocoa, and salt into the bowl and stir until just combined.
- Pour into prepared pan and set aside for the time being
- In a medium bowl, beat cream cheese, sugar egg and vanilla until smooth. Drop big dallops into chocolate (already in pan). Follow by spoonfuls of the raspberry jam.
- With a knife, swirl cheese batter and raspberry around chocolate to give swirled look.
- Bake for 35-40 minutes until knife inserted into middle comes out clean.
- Cool completely before cutting.