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Marbled Dark Chocolate Raspberry Cheesecake Brownies

June 7, 2011

Remember art class in high school when you learned perspective?  You had to draw a dot in the middle of the paper and then every line had to end at that dot.  Yeah, that’s what that picture of the brownie reminds me of!  What can I say, I’m still learning how to photograph flat objects 🙂

In more exciting news, I’m moving at the end of the month!  Over the river, threw the woods, closer to Grandma’s house we go 🙂  My kids are going to have a huge backyard to play in and the best part is I am getting a brand new kitchen to break in!  Very exciting stuff.  However someone has to pack this house up and that someone happens to be me.  This leaves much less time for baking (especially when you’re almost 2 yr old has lost the paddle attachment to your standing mixer leaving you to do most baking by hand).  So posts may be a little slower over the next few weeks but I promise to make up for it come July.

After a very full day of cleaning and packing yesterday I was in dire need of something rich and chocolate-y.  Brownies are normally the answer.  And why not add some cheesecake to that.  You know what?  I think I’d like some raspberry too, thank you very much. Because the only combination better than chocolate and peanut butter is chocolate and raspberry.

Melt butter and chocolate together

Pour the chocolate mixture over the sugar

Add eggs

and flour

taste-test it once or twice

In another bowl beat together the cream cheese, sugar, egg and vanilla

pipe on the cream cheese batter and the raspberry

and swirl with a knife

bake and enjoy!

Marbled Dark Chocolate Raspberry Cheesecake Brownies
Yields 9-3 inch square brownies


3 ½ ounces unsweetened chocolate
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups sugar
¾ teaspoon pure vanilla extract
3 large eggs, at room temperature
¾ cup plus 2 tablespoons all-purpose flour

8 ounces cream cheese, softened
1 large egg, at room temperature
1/3 cup sugar
1/2 teaspoon vanilla

1/3 cup seedless raspberry (or strawberry) jam, at room temperature


1. Preheat the oven to 325 degrees (F).  Line an 9×9-inch square baking pan with parchment paper, with ends of paper extending over opposite sides of pan. Repeat with second piece of paper in opposite direction. Butter the parchment paper liberally.  I also butter each step to help keep the parchment paper in place.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water.  Cool the mixture for 5 minutes

3. Place the sugar in a large mixing bowl and pour in the chocolate mixture.  Using an electric mixer on medium speed, mix until blended, about 25 seconds.  Scrape the bowl with a rubber spatula.

4. Add the vanilla.  With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed about 10 seconds.  Scrape the bowl after the last egg and blend until velvety, about 15 seconds more.

5. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any four at the bottom of the bowl.  Spread the batter evenly in the prepared pan and set aside.

6. In another large bowl, cream the cream cheese with an electric mixer on medium speed.  Add the egg, sugar and vanilla and continue to beat on medium speed until creamy, about 1 minute.  Pipe or dollop the cream cheese batter onto the brownie batter.  Pipe or dollop the raspberry jam on top of that.  Using a knife, swirl the cream cheese and raspberry jam into the brownie batter.

7. Bake in preheat oven for about 45 minutes or until a toothpick inserted in the middle comes out with just moist crumbs.  Cool on a wire rack in pan for at least 1 hour before cutting.

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