Raspberry-Cream Cheese Swirl Brownies
- 6 tablespoons (3/4 stick) unsalted butter
- 2 1/2 oz. unsweetened chocolate, broken up or coarsely chopped
- 1 1/2 oz. bittersweet (not unsweetened) or semisweet chocolate, broken up or coarsely chopped
- 3/4 cup all-purpose white flour
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- Cream Cheese Swirl:
- 1 8-oz. package cream cheese, slightly softened and cut into chunks
- 1/3 cup granulated sugar
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 large egg
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/3 cup seedless raspberry preserves, for swirling
Preheat the oven to 350° F. Lightly grease a 9-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
In a medium, mocrowave-safe bowl, microwave the butter and chocolates on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolates completely melt and let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan, melt the butter and chocolates over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
In a small bowl, throughly stir together the flour and salt; set aside. Stir the sugar and vanilla into the chocolate mixture until well blended. Beat in the eggs, one at a time. Stir until the sugar dissolves and the mixture is smooth. Stir in the flour mixture until evenly incorporated. Turn out about two-thirds of the batter into the baking pan, spreading to the edges.
For the cream-cheese swirl:
In a food processor, process the cream cheese, sugar, butter, egg, lemon zest and vanilla until well blended and completely smooth. (Alternatively, in a large bowl with an electric mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg, lemon zest, and vanilla and continue beating until completely smooth.)
Evenly drop the cream-cheese mixture by tablespoonfuls over the batter. Evenly drop the raspberry preserves ty teaspoonfuls over the cream-cheese mixture. Spoon the remaining chocolate batter into 4 or 5 pools over the top. Holding a table knife vertically, run it through the batter to swirl it decoratively.
Bake in the middle of the oven for 42 to 48 minutes, or until the cream-cheese swirls are browned and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch, which should still look moist. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 squares; wipe the knife clean between cuts.
Store in an airtight container for up to 4 days or freeze for up to 1 month. If freezing, leave the brownie slab whole, then cut into squares when partially thawed.
From: The All-American Cookie Book by Nancy Baggett
Today, the word "brownie" is nearly synonymous with "chocolate," but it wasn't always so. Early twentieth-century brownies didn't always contain chocolate, nor were they necessarily bars. The very first American baked goods called brownies were actually small molasses cakes that appeared in the 1896 Boston Cooking School Cook Book.