This is the Raspberry Cream Cheese Brownies (Cooking Club Size) recipe.
- Prep: 20 min
- Cooking: 40 min - 45 min
- 6 Squares (6 oz/180 g) unsweetened chocolate roughly chopped
- 6 Squares (6 oz/180 g) semi-sweet chocolate roughly chopped
- 2 pkgs (8 oz/250 g each) Canadian Cream Cheese softened
- 2 cups (500 mL) sugar
- 4 eggs
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) butter softened
- 2 cups (500 mL) all-purpose flour
- of salt
- 1/2 cup (125 mL) raspberry jam
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Preheat oven to 350 °F (180 °C). Butter two 8-inch (20 cm) square baking pans and line pans with parchment paper, allowing a 2-inch (5 cm) overhang to make removing easier.
In microwaveable bowl, microwave chocolate on medium for 3 minutes; stir until completely melted. Set aside.
In a heavy-duty standing mixer, beat cream cheese until smooth. Beat in 1/3 cup (80 mL) of the sugar, 2 eggs, beating well after each addition, and vanilla extract. Set aside.
In another bowl, beat butter with remaining 1-2/3 cups (410 mL) sugar until smooth. Beat in remaining 2 eggs, beating well after each addition. Add melted chocolate, flour and salt, stirring just until combined. Spread all but 2 cups (500 mL) of the chocolate mixture between the two prepared pans. Divide cream cheese mixture between the two pans, spreading evenly over the chocolate mixtures.
Drop dollops of the remaining chocolate mixture over cream cheese mixtures.
Drop jam on top of each pan in small dollops. Run the point of a knife through batter in a zigzag pattern to create marbling.
Bake for 40 to 45 minutes or until a tester inserted into centre comes out with a few moist crumbs clinging to it.
Cool pans completely on wire rack. Use parchment paper handles and remove brownies from pans.
Cooking Club Tip:Cut brownies into squares or triangles, divvy up and wrap.