So I wanted something to take to a party recently. As raspberries are in season, I thought, lets make something with them. I’ve had this recipes in my to do pile for about 7 years. I thought now is a good time to give it a try. The only change, really, that I made to the original recipe was to add both Chambord liqueur and fresh raspberries. The original only called for raspberry jam. They turned out super moist and gooey, delicious. Enjoy!
Raspberry Cream Cheese Brownies
- 8 oz cream cheese, at room temp
- 1 1/2 cups sugar (divided 1/4 and 1 1/4)
- 1 egg yolk plus 3 eggs
- 1 tsp real vanilla extract
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 stick unsalted butter, cut into chunks
- 4 oz unsweetened chocolate, chopped
- 1/2 cup raspberry jam
- 1/2 pint fresh raspberries (don’t use frozen)
- 4 tbsp Chambord liqueur (divided 2, 1, 1 tbsp)
Preheat your oven to 350°. Spray an 8″ square baking pan with non-stick cooking spray. I like to line mine with parchment paper to make it easier to get the brownies out. You can also use foil but it you do make sure to spray the foil as well.
Beat together the cream cheese, 1/4 cup sugar, egg yolk, 1/2 tsp vanilla and 1 tbsp Chambord until smooth. Set aside.
Sift together the flour, baking powder, and salt. Use a microwave-safe bowl and nuke the chocolate and butter until smooth and melted; use 20 second increments to do this. Whisk in 1/4 cup of raspberry jam and 2 tbsp Chambord until smooth. Add in the remaining sugar, eggs and 1/2 tsp of vanilla. Fold in the flour mixture until just combined, you don’t want to over mix it. Pour 1/2 of the batter into the baking pan.
Take the remaining raspberry jam and nuke it for about 20 seconds. Add in the fresh raspberries and remain tbsp. of Chambord. Gently stir to combine, you don’t want to crush the fresh raspberries too much.
Dollop the cream cheese filling over the brownie batter and gently spread out, try to create an even layer. On top of that dollop the jam mixture randomly across the top of the cream cheese. Cover with the remaining brownie batter and gently spread out evenly. Bake for 60 minutes or until a knife inserted in the center comes out fairly clean.