Delanie enjoy...

Cream Cheese Raspberry Brownies

•  6oz semi sweet chocolate chopped
• 3 oz unsweetened chocolate chopped
• 2 packages(250g each) cream cheese softened
• 2 cups granulated sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 cup unsalted butter softened
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam

melt chocolates in a bowl over a saucepan of hot, not boiling water stirring occasionally. let cool to lukewarm.

In a bowl beat creamcheese with 1/3 cup of the sugar until smooth, beat in one of the eggs, and 1 teaspoon of vanilla until well combined. Set aside

In a separate bowl beat butter with remaining sugar until smooth, beat in remaining eggs one at a time, beating well after each addition. Beat in remaining 2 teaspoons ov vanilla, then chocolate, mixing well. Mix in flour and  salt until just combined.

Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter into a greased 9x13 pan. Spread cream cheese mixture over top. Spoon remaining chocolate batter on in dollops over the top and spoon raspberry jam in smaller dollops. with a knife zigzag through the layers to create a marble effect.

Bake in the center of a 350 degree F oven for 35 minutes, or until a cake tester inserted 2 inches from the center comes out with just a few crumbs clinging to it. Let cool on a rack. cut into squares. (brownies can be refridgerated for up to 4 days in an airtight container) If they last that long.

per brownie (based on 40 brownies per pan) 190 calories, 12 g fat, 19 g carbohydrate, 2 g protein

original recipe by Dufflet Rosenburg a celebrated Toronto pastry chef.