Raspberry Cream Cheese Brownies

From Cook's Country | August/September 2009

Why this recipe works:

Constructing our Raspberry Cream Cheese Brownies so the cream cheese layer was in between two layers of brownie batter protected it from drying out. We used unsweetened chocolate instead of semisweet to balance the extra sugar in our Raspberry Cream Cheese Brownies from both the jam and cream… read more

Constructing our Raspberry Cream Cheese Brownies so the cream cheese layer was in between two layers of brownie batter protected it from drying out. We used unsweetened chocolate instead of semisweet to balance the extra sugar in our Raspberry Cream Cheese Brownies from both the jam and cream cheese mixture. We replace some of the sugar with raspberry jam to give the brownies a winning raspberry depth. With less sugar, the raspberry flavor popped and more than held its own against the chocolate.

less

Makes 25 brownies

We used Smucker's, the test kitchen's top-rated seedless jam. Preserves will also work. Because the brownies are so rich, almost like truffles, we cut them in small squares.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection