Raspberry Cream Cheese Brownies
Inspired by techniques from America's Test Kitchen.
Chocolate brownies with raspberry jam in the batter, a cream cheese middle and raspberry swirls on top.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- food thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 4 g |
| Carbohydrate | 31.5 g |
| of which sugars | 22.7 g |
| of which free sugars | 21.8 g |
| Fat | 15.7 g |
| of which saturates | 9.3 g |
| Fibre | 1.8 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 95 g plain flour
- ½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 115 g unsalted butter
- 115 g unsweetened (100%) chocolate, chopped
- 120 g seedless raspberry jam 60 g for the batter, 60 g for the top
- 240 g caster sugar
- 3 large eggs, at room temperature
- 1½ tsp vanilla
Filling
- 225 g full-fat cream cheese, softened
- 50 g caster sugar
- 1 large egg yolk
- ¾ tsp vanilla
- 80 g fresh raspberries
- 1
Batter. Mix the flour, baking powder and salt. Melt the butter and chocolate until smooth, whisk in 60 g of the jam and leave to cool a little. Stir in the sugar, eggs and vanilla, then the flour mixture.
- 2
Filling. Heat the oven to 180 °C (160 °C fan) and line the tin. Beat the cream cheese with the sugar, yolk and vanilla until completely smooth.
- 3
Assemble. Spread half the batter in the tin, spoon the cream cheese over in an even layer and top with the remaining batter.
- 4
Swirl. Warm the rest of the jam so it is runny, drop it over in small spoonfuls, swirl with a knife and press in the raspberries.
- 5
Bake. Bake 35-40 min, until a cocktail stick shows moist crumbs and the cream cheese layer reads at least 71 °C.
- 6
Chill. Cool in the tin, then refrigerate at least 2 h before cutting into 16 squares.
Storage
Keep covered in the fridge for up to 4 days.
