Ingredients
½cupbutter,unsalted
8ozchocolate,semi-sweet, coarsely chopped
1¼cupsgranulated sugar
3large eggs
1tsppure vanilla extract
¾cupall-purpose flour,spoon and leveled
¼tspsalt
8ozcream cheese,softened
¼cupgranulated sugar
1egg yolk
¼cupraspberry preserves,or raspberry jam
raspberries,for topping, optional
Preparation
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
Line the bottom and sides of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides.
Set aside.
Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften while preparing the brownies.
Melt the butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes.
Remove from the heat and let cool to room temperature for about 15 minutes.
Stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
Stir sugar into the cooled chocolate/butter mixture until combined.
Add in the eggs 1 at a time, whisking until smooth after each addition.
Whisk in the vanilla. Gently fold in the flour and salt.
Pour the batter into the prepared pan, reserving ¼ cup of batter.
With a hand-held mixer on medium speed, beat the softened cream cheese, ¼ cup sugar, egg yolk, and raspberry preserves in a medium bowl for about 1 minute until completely smooth.
Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
Drizzle with the last ¼ cup of brownie batter. Glide a knife through the layers, creating a swirl pattern.
Press a few raspberries into the top.
Bake the brownies for 35 to 45 minutes, or until a toothpick comes out almost clean, which may be shorter or longer. Keep an eye on them and test with a toothpick.
Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly.
Allow the brownies to cool completely for at least 4 hours before cutting into squares.
