Brownies
Rich chocolate brownies swirled with cream cheese and raspberry jam on top.
Ingredients
unsalted butter (3/4 stick)
6 tablespoons
unsweetened chocolate (broken up or coarsely chopped)
2 1/2 ounces
bittersweet or semisweet chocolate (broken up or coarsely chopped)
1 1/2 ounces
all-purpose white flour
3/4 cup
salt
1/4 teaspoon
sugar
1 1/4 cups
vanilla extract
2 teaspoons
large eggs
2
cream cheese (slightly softened and cut into chunks)
8 ounces
sugar
1/3 cup
unsalted butter (melted)
2 tablespoons
lemon zest (finely grated)
1/4 teaspoon
large egg
1
seedless raspberry preserves (for swirling)
1/3 cup
Instructions
1
Melt chocolate
In a medium, microwave-safe bowl, microwave the butter and chocolates on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolates completely melt and let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan, melt the butter and chocolates over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
2
Mix chocolate batter
In a small bowl, thoroughly stir together the flour and salt; set aside. Stir the sugar and vanilla into the chocolate mixture until well blended. Beat in the eggs, one at a time. Stir until the sugar dissolves and the mixture is smooth. Stir in the flour mixture until evenly incorporated.
3
Layer bottom batter
Turn out about two-thirds of the batter into the baking pan, spreading to the edges.
4
Prepare cream-cheese swirl
In a food processor, process the cream cheese, sugar, butter, egg, lemon zest, and vanilla until well blended and completely smooth. (Alternatively, in a large bowl with an electric mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg, lemon zest, and vanilla and continue beating until completely smooth.)
5
Assemble layers
Evenly drop the cream-cheese mixture by tablespoonfuls over the batter. Evenly drop the raspberry preserves by teaspoonfuls over the cream-cheese mixture. Spoon the remaining chocolate batter into 4 or 5 pools over the top. Holding a table knife vertically, run it through the batter to swirl it decoratively.
6
Bake
Bake in the middle of the oven for 42 to 48 minutes, or until the cream-cheese swirls are browned and a toothpick inserted in the center comes out clean except for the bottom 1/2 inch, which should still look moist. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.
7
Cut and store
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 squares; wipe the knife clean between cuts. Store in an airtight container for up to 4 days or freeze for up to 1 month.
