Now and then while lurking food blogs I come across a recipe and think “I must make this right now. NOW.” This recipe was sent to my e-mail in my weekly subscription to Sweet Pea’s Kitchen (on of my favorite food blogs!) However, I wanted to make it my own. So I used my own recipe for the brownie and only borrowed Sweet Pea’s brownie concept. These came out delicious! The raspberry is very apparent and the cream cheese came out in a nice thick layer. It is always nice to spice up a plain brownie!
Raspberry Cream Cheese Brownies
Adapted from: Sweet Pea’s Kitchen
1/2 cup (1 stick) butter, melted
1 + 2tbsp cup sugar
1 + 1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup Cocoa Powder
1/4 teaspoon baking powder
1/4 teaspoon salt
8oz Cream Cheese
1/2 cup Raspberry Jam
-Preheat oven to 350°F. Grease 9-inch square baking pan.
-With an electric mixer, stir together butter, sugar and vanilla.
–Add eggs slowly
-In another bowl, Stir together flour, cocoa, baking powder and salt;
-Gradually add to egg mixture, beating until well blended.
-Spread half the brownie batter in the pan, then spread an even later of cream cheese over the batter (helps if you warm it up)
-Next swirl the 1/2 cup aspberry jam over the cream cheese and cover with remaining brownie batter
-Bake for 20-25 min or until toothpick comes out clean
Note: For a sweeter brownie, mix sugar and vanilla into the cream cheese before spreading