Raspberry Cream Cheese Swirl Brownies
6 T. butter
2 1/2 oz. unsweetened chocolate, broken up or coarsely chopped
1 1/2 oz. bittersweet chocolate, broken up or coarsely chopped
3/4 C. all-purpose white flour
1/4 t. salt
1 1/4 C. sugar
2 t. vanilla extract
2 large eggs
Cream Cheese Swirl:
1 (8-ounce) package cream cheese, slightly softened and cut into chunks
1/3 cup sugar
2 T. butter, melted
1 large egg
1/4 t. finely grated lemon zest
1/2 t. vanilla extract
1/3 C. seedless raspberry preserves, for swirling
Preheat oven to 350° F. Lightly grease a 9 inch square baking pan or coat with nonstick spray.
In a medium saucepan, melt butter and chocolate over lowest heat, stirring frequently. Be very careful not to burn. Immediately remove from the heat. Let cool to warm.
In small bowl, thoroughly stir together flour and salt; set aside. Stir sugar and vanilla into chocolate mixture until well blended. Beat in eggs, one at a time. Stir until sugar dissolves and mixture is smooth. Stir in flour mixture. Turn out about two-thirds of the batter into the baking pan, spreading to the edges.
To make Cream-Cheese Swirl: Beat cream cheese and sugar with an electric mixer on low speed, until smooth. Add butter, egg, lemon zest and vanilla and continue to beat until smooth. Evenly drop cream cheese mixture by tablespoons over batter. Evenly drop raspberry preserves by teaspoons over cream cheese mixture. Spoon remaining chocolate batter into 4-5 pools over top. Holding a table knife vertically, run it through the batter to swirl it decoratively.
Bake in center of oven 42-48 minutes, until cream-cheese swirls are browned and a toothpick inserted in center comes out clean except for the bottom 1/4 inch, which should still look moist. Transfer pan to a wire rack and let stand until brownie is completely cool.
Cut into 16 squares.