Raspberry Cream Cheese Swirl Brownies

Last time I promised more care package concoctions, and I was not kidding, though even I was not expecting that they might come so soon. I don't bake brownies very often, I've got a killer brownie recipe I keep in reserve, but I only make them on rare occaision or by request. However, ever since I saw this photo of swirly cream cheese brownies, I've wanted to make them. Some people get songs stuck in their head, I get images of beautiful baked goods that won't leave my prefrontal cortex until I actually make them. Which is precisely what I did this week.



I added raspberry jam to the cream cheese swirl, resulting in a pink accent both fruity tart and tangy. Also, I picked up some dark cocoa powder, and the resulting batter and brownie were so chocolatey black it was almost shocking, as well as delicious. As much as I love my standby brownie recipe, there's a case to be made here for an all-cocoa brownie (this recipe's base), and I love how it is dark and fudgy without being underbaked.

If you like baking brownies, or are just looking for more inspiration, there's a monthly blogging event called Browniebabe, and I recommend you check it out. Of course, for all sorts of mail-able sweets and treats, you can stay tuned here for the next care package...


Raspberry Cream Cheese Swirl Brownies

for brownie batter:
8 tbl (4 oz) unsalted butter, cubed
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
for swirl:
4 oz (1/2 block) cream cheese, room temperature
2 tbl sugar
1 egg white
1/4 tsp lemon zest (optional)
1/2 cup raspberry jam


1. Preheat the oven to 325°F. Grease an 8" square baking pan or line with parchment paper.
2. For cream cheese batter: Beat cream cheese with granulated sugar, egg white, and lemon until light and creamy. Set aside.
3. For brownie: Place butter in a saucepan and heat until the butter is just melted. Add the cocoa and sugar and heat, stirring, until everything is combined, smooth, and warm to the touch. Remove from the heat and set aside briefly until the mixture is only warm, not hot.
4. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the pan.
5. Dollop about one third of the cream cheese mixture over the batter. Stir the raspberry jam into the remaining cream cheese mixture, then dollop that over the batter in blobs. Use a toothpick or knife to swirl the cream cheese/raspberry mix through the brownie batter.
6. Bake until a toothpick plunged into the center emerges slightly moist with batter (not completely dry), 20 to 25 minutes. Let cool completely on a rack.