Ingredients
Scale
- 2/3 C All purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 ounces semi-sweet chocolate
- 2 ounces unsweetened chocolate
- 1 stick unsalted butter
- 1 C sugar
- 3 teaspoons vanilla extract
- 3 large eggs
- For the cream cheese filling
- 8 ounces softened cream cheese
- 1/4 C sugar
- 1 large egg
- 1/2 tsp vanilla
- For the Raspberry Filling
- 4 ounces fresh raspberries
- 2 Tablespoons sugar
- 1/4 cup Cointreau
Instructions
- Preheat oven to 325 degrees
- Grease bottom and sides of 8x8 pan
- In a large bowl whisk flour, baking powder,and salt and set aside.
- Melt chocolate and butter in double boiler over low heat until smooth.
- Remove from heat and whisk in sugar and vanilla then whisk in eggs 1 at a time.
- Whisk completely until smooth and combined.
- Add dry ingredients and mix until all combined.
- Now to make 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 edge of knife, cut the mixture allowing a swirled effect.
- To make the raspberry filling
- in a small sauce pan add raspberries, Cointreau and sugar and cook over medium heat until slightly thickened (about 5 minutes)
- Strain in fine mesh strainer and allow to cool for 5 minutes.
- Once cooled, spoon evenly over to of mix and again cut mix with edge of knife.
- Bake until toothpick inserted comes out with a little batter sticking. About 50 minutes to 1 hour.
- Allow to cool and cut into 9 pieces
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: dessert
- Cuisine: American