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This is a wonderful brownie. Feel free to use your favorite flavor of jam.


  • 6 ounces good quality semisweet or bittersweet chocolate, chopped
  • 3 ounces good quality unsweetened chocolate, chopped
  • 2 packages (8 ounce) cream cheese, softened
  • 2 cups granulated sugar, divided use
  • 4 large eggs, divided use
  • 1 Tablespoon vanilla, divided use
  • 1 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam or preserves (Feel free to substitute any flavor of jam or preserves)


  • Preheat oven to 350̊ F. Line a 13 x 9 x 2-inch pan with foil extending foil by 2-inches on each short side. Spray foil with nonstick cooking spray.
  • Combine both chocolates in a microwave proof bowl. Microwave on full power, in 15 second increments, until chocolates are melted and mixture is smooth. Stir after each cooking period.
  • In a large bowl combine cream cheese with 1/3 cup sugar. Beat at a medium-high speed until smooth.
  • Add one egg and one teaspoon vanilla ; beating until well combined.
  • In another large bowl combine the butter and the remaining sugar. Beat until light and fluffy. Beat in the remaining eggs one-at-a-time.
  • Add remaining vanilla and melted chocolate. Stir in flour and salt until just combined.
  • Reserve 1 cup of the chocolate mixture.
  • Spread the remaining chocolate in the prepared pan and spread the cream cheese mixture atop chocolate.
  • Spoon dollops of the remaining chocolate mixture over the cream mixture. Spoon small dollops of jam between chocolate dollops. With a small knife zigzag through the dollops to create a marbled effect.
  • Bake until a tester inserted near the center of the brownies comes out with a few moist crumbs clinging to it, about 25 -35 minutes.
  • Remove pan, with brownies to a rack to cool completely.
  • Using foil extensions as an aide, remove cooled brownies to a dry, smooth surface. Cut into bars or squares. Store refrigerated in an air tight container.

Categories: Brownie  Dessert 
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