Whassup?! Yep, I'm still here. I just got a case of the blogging blues and I have been thoroughly enjoying summer with my family. For the first time in almost four years, I have taken more pictures of my kids than food! I do thank you for the comments and concerns about my whereabouts. I promise I will get back into a regular posting schedule again soon. Maybe when the kids are out of the house by 7:35 am instead of waking up at 9:00 am (wait-- 10:45 am for the teenagers) and saying-- "Mom, what are we going to do today?"
A few Sundays back, I had every good intention of sharing this recipe. It was a beautiful day and I had raspberries ready to be picked in the garden (which influenced my choice of dessert for the evening). I cooked and photographed the brownies, edited the image, wrote up the Sunday dinner menu, and even got as far as typing half the recipe. Then my husband walks in and says-- "How 'bout we get out of here, go toss back a few and eats some hot wings while we watch the World Cup?" See, it's not all my fault that I have been incognito. There are just too many distractions around here;)
Anyways, here is a little something sweet for you to enjoy while I dust off the cobwebs. Don't think I need to say much about raspberries, cream cheese, and chocolate other than-- "To die for!"
Raspberry Cream Cheese Brownies
makes 16 brownies
For the Filling
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 extra large egg yolk
3/4 teaspoon pure vanilla extract
For the Brownies
2/3 cup unbleached all-purpose flour
1/4 teaspoon espresso powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
8 Tablespoons (4-ounces) unsalted butter
4 ounces unsweetened chocolate, chopped
1/2 cup raspberry jam, divided
1 1/4 cup granulated sugar
3 extra large eggs
1 1/2 teaspoons pure vanilla extract
For the Filling
Adjust the oven rack to middle position and preheat the oven to 350º F. Line an 8-inch square baking pan with foil, allowing the excess to hang over the edges. Grease the foil. In the bowl of a food processor, process the cream cheese, sugar, egg yolk, and vanilla until smooth; set aside.
For the Brownies
In a small bowl, whisk together the flour, espresso powder, baking powder, and salt. In a large bowl, microwave the butter and chocolate, stirring occasionally, until smooth, about 1 minute. Whisk in 1/4 cup of the raspberry jam and let cool slightly. Add the sugar, eggs, and vanilla to the chocolate mixture, stirring until combined. Whisk in the flour mixture until incorporated.
Microwave the remaining 1/4 cup of jam until warm, about 30 seconds; stir until smooth. Scrape half of the batter into the prepared pan. Dollop the cream cheese mixture over the batter and gently spread into an even layer. Dollop the warm jam over the filling and, using the tip of a knife, swirl the jam through the filling. Spread the remaining batter evenly over the filling.
Bake until a toothpick inserted in the center comes out with a few crumbs attached, about 50-60 minutes. Cool in the pan on a wire rack for at least 2 hours. Using the foil overhang, lift the brownies from the pan and cut into squares. Enjoy!
Source: Adapted from Entertaining, Summer 2011 from Cook's Illustrated