Raspberry Cream Cheese Brownies

  • Prep Time -
  • Cook Time -
  • Serves 16 to 20

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1. Ingredients

  1. 3 squares each Baker's Unsweetened and Semi-Sweet Chocolate, chopped
  2. 1 pkg (250 g) Canadian Cream Cheese
  3. 1 cup (250 mL) granulated sugar, divided
  4. 2 eggs, divided
  5. 1 tsp (5 mL) vanilla
  6. 1/2 cup (125 mL) butter, softened
  7. 1 cup (250 mL) Five Roses All Purpose Flour (White, Never-Bleached or with Wheat Bran)
  8. Pinch salt
  9. 1/4 cup (50 mL) raspberry jam

2. Cooking Directions

  1. Microwave chocolate on medium for 2 minutes; stir until completely melted. Set aside.
  2. Beat Canadian Cream Cheese until smooth. Mix in 3 tbsp (45 mL) of the sugar, one egg and vanilla. Reserve.
  3. Beat butter with remaining sugar until smooth; mix in remaining egg, melted chocolate, flour and salt until combined. Spread all but 1 cup (250 mL) of the chocolate mixture into an 8-inch (22 cm) square baking pan lined with enough buttered foil to overhang sides. Spread Canadian Cream Cheese over chocolate mixture. Drop dollops of remaining chocolate mixture over top.
  4. Drop jam on top in small dollops. Drag the point of a knife through batter in a zigzag pattern. Bake in 350 ºF (180 ºC) oven for 40 minutes or until a tester inserted into centre of brownies comes out with a few moist crumbs clinging to it.
  5. Cool completely on rack; cut into triangles or squares.

Yield: 16 to 20 servings

3. Still Hungry?

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