Shelly's Recipe

Triple Chocolate Raspberry Cheesecake Brownies

Category: Brownies/Blondies

Brownies
1/4 c. (4 T.) unsalted butter
3 T. vegetable oil
2 oz. bittersweet chocolate, cut into 1/4-inch pieces
2 oz. semisweet chocolate, cut into 1/4-inch pieces
2 large eggs
1/4 tsp. salt
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
1/2 c. all-purpose flour
1 T. baking cocoa powder

Raspberry Cream Cheese Filling
6 oz. reduced-fat cream cheese, softened
3 T. granulated sugar
1/4 tsp. vanilla extract
1 egg
Pinch of salt
1/2 c. mini or regular semisweet chocolate chips

1/3 c. seedless raspberry jam

1.Place rack in the middle of the oven. Preheat oven to 400. Line a 8×8 metal pan with buttered parchment or foil.
2.In a small, heavy saucepan over low heat, melt the butter. When most of butter has melted, add the chocolates and stir until melted.
3.Whisk eggs together in a large bowl. Then whisk in oil, salt, sugars, and vanilla.
4.Stir in melted chocolate mixture. Then fold in flour and cocoa powder.
5.Pour half brownie batter into prepared pan and spread to even out.
6.For the cheesecake filling, beat together the cream cheese, granulated sugar, vanilla, egg, and salt until well-combined. Stir in the chocolate chips.
7.Pour the cheesecake mixture over the brownie batter in the pan. Gently spread to even it out.
8.Microwave the raspberry jam for about 25-30 seconds until liquid and spreadable.
9.Drop spoonfuls of warm jam onto the cream cheese filling. Gently swirl together.
10.Carefully spoon the other half of the brownie batter over cream cheese filling.
11.Bake for about 20 minutes, until top has formed a shiny crust and batter is moderately firm.
12.Remove the brownies from the oven and immediately place brownies in a 9×9 metal pan filled 3/4-inch full with ice water.
13.Let brownies cool completely before cutting.