Raspberry jam swirled with cheesecake and baked on top of a brownie is nothing short of scrumptious!!!!!!!!! These are simple to make a true crowd pleaser. They are also rich so a small square will fulfill your sweet tooth!
RASPBERRY CHEESECAKE BROWNIES
- 1 1/2 sticks (3/4 cup) butter
- 4 ounces unsweetened baking chocolate
- 2 1/2 cups sugar, divided
- 3 eggs
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 8 ounce package cream cheese, softened to room temperature
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips
- 1/2 cup raspberry jam
Preheat the oven to 350F. Microwave the butter and chocolate together until melted. Add 2 cups of sugar and the eggs and mix well. Add flour and salt. Spread into a 9×13 pan lined with nonstick foil.
In a mixer, beat cream cheese, 1/2 cup of sugar, and the vanilla.
Drop spoonfuls of the cream cheese mixture on top of the chocolate. Spoon on small scoops of the jam and swirl together with a skewer. Sprinkle on chocolate chips. Bake 35-40 minutes and let cool. Cut and keep chilled.
Recipe adapted from the book Sweet Eats by Rose Dunnington via Butter With a Side of Bread
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