Dark Chocolate Brownies with Raspberry Cream Cheese Swirl

I made these for a coworker's birthday, and they were delicious. A few notes: If you're feeling adventurous, substitute 4 ounces of cream cheese with goat cheese. And don't worry about finding fresh raspberries—frozen raspberries do the trick, as long as they're fully defrosted.

Dark Chocolate Brownies with Raspberry Cream Cheese Swirl

Makes about 30 small brownie squares

Brownies

  • 8 ounces unsweetened chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 3/4 cup (12 tablespoons) unsalted butter, cut into chunks
  • 1/2 cup milk
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt

Raspberry Cream Cheese Topping

  • 2 cups (1 12 ounce package) frozen raspberries, defrosted
  • 12 ounces cream cheese, softened at room temperature for an hour
  • 2 tablespoons unsalted butter, softened at room temperature for an hour
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

Heat the oven to 350ºF and lightly grease a 9x13-inch baking pan with butter or baking spray. Place the raspberries in a bowl, defrost, and set aside.

Melt the chocolate and butter until liquid in a medium saucepan over low heat. When the chocolate is completely melted, remove from the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one by one. Add the flour, baking powder, and salt and fold in until just combined. Fold in about half of the raspberries and spread this brownie batter in the prepared pan.

With a mixer, beat the cream cheese, butter, egg, sugar, and vanilla extract until light and fluffy. Gently fold in the other half of the raspberries and their juices. Drop the cream cheese mixture on top of the brownie batter in spoonfuls, then swirl it through the batter with a knife. Bake for 30 minutes or until just barely set. The top will be just turning light brown. Let cool for at least 10 minutes before slicing.

I prefer to eat these after they've been chilled overnight in the fridge, but you can leave them at room temperature if you'd like. Either way, they'll keep for a few days, as long as they stay in an air-tight container.

Enjoy.