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Wednesday, May 10, 2017

Raspberry Cream Cheese Brownies

Course Desserts and Sweets 
Prep. Time 15 mins 
Cooking Time 40 mins 
Yields 16 to 20 brownies

What You Need
3 oz (90 g) unsweetened chocolate, roughly chopped
3 oz (90 g) semi-sweet chocolate, roughly chopped
8 oz (250 g) Canadian Cream cheese
1 cup (250 ml) sugar
2 eggs
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) butter, softened
1 cup (250 ml) all-purpose flour
Pinch salt
1/4 cup (60 ml) raspberry jam

Preheat oven to 350 °F (180 °C). Butter a 8-inch (20 cm) square baking pan and line with parchment paper, allowing a 2-inch (5 cm) overhang to make removing easier.
Microwave chocolate on medium for 2 minutes; stir until completely melted. Set aside.
Beat Canadian cream cheese until smooth. Mix in 3 tbsp (45 ml) of the sugar, one egg and vanilla extract. Set aside.
In another bowl, beat butter with remaining sugar until smooth; mix in remaining egg, melted chocolate, flour and salt until combined. Spread all but 1 cup (250 mL) of the chocolate mixture into prepared pan. Spread Canadian Cream cheese over chocolate mixture. Drop dollops of remaining chocolate mixture over top.
Drop jam on top in small dollops. Drag the point of a knife through batter in a zigzag pattern. Bake in 350 ºF (180 ºC) oven for 40 minutes or until a tester inserted into centre of brownies comes out with a few moist crumbs clinging to it.
Cool completely on rack; cut into triangles or squares.

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