Monday, March 9, 2009

Raspberry Cream Cheese Brownies

For some reason, it always seems like a certain food or place or idea will rear its head and stick around for a bit. Most recently it has been brownies...not that I'm complaining. Brownies are definitely one of my favorite sweet things, and since they've been frequenting my "space" lately, I knew it was time to mix some up and get baking! Coincidentaly (!), I received a new test recipe from Cook's Country this past weekend and guess what...it was a brownie recipe. So, I'm going to make Raspberry Cream Cheese brownies for the first time. Instead of the cream cheese and raspberry being on top of the brownies, it is sandwiched in the middle, keeping the cream cheese all creamy and moist (it can get dried out on the top). I used Polaner All Fruit Seedless Raspberry Spread, which isn't very red...so these do not have that obvious, visual red raspberry look, but you can sure taste it! There is some jam mixed into the actual brownie batter to carry that berry flavor through each bite. They were very rich and sinful. RASPBERRY CREAM CHEESE BROWNIES recipe from Cook's Country (test recipe) Yield: ~2 dozen brownies Raspberry Cream Cheese Filling: 1 (8-ounce) package cream cheese, softened ¼ cup sugar 1 large egg yolk ¾ teaspoon vanilla Batter: 2/3 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into pieces 4 ounces unsweetened chocolate, chopped ½ cup raspberry jam 1¼ cups sugar 3 large eggs 1½ teaspoons vanilla 1. 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. 2. MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ¼ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated 3. LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter, then spread into even layer. Dollop warm jam over filling and, using point of knife, swirl jam through filling. Spread remaining batter evenly over filling. 4. BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet 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.)