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| 1 | Cup | Sugar | |
| 2 | Ounce | Dark Chocolate | Chopped |
| 2 | Large | Eggs | |
| 1 | teaspoon | Vanilla | |
| 2/3 | Cup | Flour | |
| 2 | TABLEspoon | Cocoa Powder | |
| 1/4 | teaspoon | Salt | |
| 1/3 | Cup | Raspberry Preserves/Jam | |
| 1/2 | Cup | Butter | Room Temperature |
| 8 | Ounce | Cream Cheese | Room Temperature |
| 1/3 | Cup | Sugar | |
| 1 | Large | Eggs | |
| 1/2 | teaspoon | Vanilla |
| Preheat oven to 350F. Line an 8 x 8-inch square baking pan with parchment paper and lightly grease. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined. Pour into prepared pan and prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Drop dollops of raspberry preserves into the cheesecake batter. Gently swirl batters with a butter knife, giving the brownies a swirly look. Bake for 35-45 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan 15 min, turnout onto cooling rack, remove parchment and return brownies to baking dish. Slice and serve, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days. Makes 9 large brownies. |