Raspberry Cream Cheese Brownies
By America's Test KitchenPublished on November 8, 2011
Time
1½ hours, plus 2 hours cooling
Yield
Makes 25 brownies
Ingredients
FILLING
1 (8-ounce) package cream cheese, softened¼ cup (1¾ ounces/50 grams) sugar 1 large egg yolk ¾ teaspoon vanilla extractBROWNIES
⅔ cup (3⅓ ounces/94 grams) all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into pieces4 ounces (113 grams) unsweetened chocolate, chopped½ cup raspberry jam 1 ¼ cups (8¾ ounces/248 grams) sugar 3 large eggs 1 ½ teaspoons vanilla extractBefore You Begin
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.
Instructions
- MIX BATTER Combine flour, baking powder, and salt in small bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, about 1 minute. Whisk in ¼ cup jam and let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
- PREPARE FILLING Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch square baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
- LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Following photos 1 to 3 at left, dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using tip of knife, swirl jam through filling. Spread remaining batter evenly over filling.
- BAKE BROWNIES Bake until toothpick inserted in center comes out with few dry crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.)
Time
1½ hours, plus 2 hours coolingYield
Makes 25 browniesIngredients
FILLING
1 (8-ounce) package cream cheese, softened
¼ cup (1¾ ounces/50 grams) sugar
1 large egg yolk
¾ teaspoon vanilla extract
BROWNIES
⅔ cup (3⅓ ounces/94 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
½ cup raspberry jam
1 ¼ cups (8¾ ounces/248 grams) sugar
3 large eggs
1 ½ teaspoons vanilla extract
Test Kitchen Techniques
Ingredients
FILLING
1 (8-ounce) package cream cheese, softened
¼ cup (1¾ ounces/50 grams) sugar
1 large egg yolk
¾ teaspoon vanilla extract
BROWNIES
⅔ cup (3⅓ ounces/94 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
½ cup raspberry jam
1 ¼ cups (8¾ ounces/248 grams) sugar
3 large eggs
1 ½ teaspoons vanilla extract
Test Kitchen Techniques
Ingredients
FILLING
1 (8-ounce) package cream cheese, softened
¼ cup (1¾ ounces/50 grams) sugar
1 large egg yolk
¾ teaspoon vanilla extract
BROWNIES
⅔ cup (3⅓ ounces/94 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
½ cup raspberry jam
1 ¼ cups (8¾ ounces/248 grams) sugar
3 large eggs
1 ½ teaspoons vanilla extract
Test Kitchen Techniques
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 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.
Before You Begin
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.
Instructions
- MIX BATTER Combine flour, baking powder, and salt in small bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, about 1 minute. Whisk in ¼ cup jam and let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
- PREPARE FILLING Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch square baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
- LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Following photos 1 to 3 at left, dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using tip of knife, swirl jam through filling. Spread remaining batter evenly over filling.
- BAKE BROWNIES Bake until toothpick inserted in center comes out with few dry crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.)
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