Description
A rich and creamy brownie with a raspberry topping and rich cream cheese. So easy to make and oh so good.
Ingredients
- ⅔ cups All-purpose Flour
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 4 ounces, weight Semi-sweet Chocolate
- 2 ounces, weight Unsweetened Chocolate
- 8 Tablespoons Unsalted Butter
- 1 cup Sugar
- 3 teaspoons Vanilla Extract
- 3 Large Eggs
- FOR THE CREAM CHEESE FILLING:
- 8 ounces, weight Cream Cheese
- ¼ cups Sugar
- 1 Large Egg Yolk
- ½ teaspoons Vanilla Extract
- FOR THE RASPBERRY FILLING:
- 4 ounces, weight Fresh Raspberries
- ¼ cups Cointreau
- 2 Tablespoons Sugar
Preparation
Preheat oven to 325ºF. Grease bottom and sides of 8×8 pan.
In a large bowl, whisk flour, baking powder, and salt. Set aside.
Melt chocolate and butter in double boiler over low heat until smooth. Remove from heat and whisk in sugar and vanilla. Whisk in eggs, one at a time. Whisk completely until smooth and combined. Add dry ingredients and mix until all combined.
For the cream cheese filling, beat cream cheese with sugar, egg yolk and vanilla until well combined.
Place half of brownie mix in pan and spread to cover pan. Add half cream cheese, filling by globs, and then cover with remaining brownie mix. Spoon remaining cream cheese mixture, and with the edge of a knife, cut into the mixture and swirl, creating a marbeld effect.
For the raspberry filling, in a small sauce pan, add raspberries, Cointreau and sugar. Cook over medium heat until slightly thickened, about 5 minutes. Strain using a fine mesh strainer and allow to cool for 5 minutes.
Once cooled, spoon evenly over to of mix and again swirl with the edge of a knife. Bake until an inserted toothpick comes out with a little batter sticking, about 50 minutes to 1 hour. Cool and cut into 9 pieces.
