These raspberry brownies are the ultimate rich and fudgy indulgence for chocolate lovers!
1cupunsalted buttercut into chunks
1 1/3cupssemisweet chocolate chips
3ouncesunsweetened chocolatefinely chopped
3large eggsat room temperature
1teaspooninstant espresso powderoptional
1 1/4cupsgranulated sugar
1 1/2teaspoonsbaking powder
1/4cupseedless raspberry jam
Raspberry cream layer:
4ouncesfull-fat cream cheeseat room temperature
2tablespoonsunsalted butterat room temperature
1/3cupsseedless raspberry jam
1 to 1 1/2cupspowdered sugar
1teaspoonlight corn syrup
5ouncesdark chocolatefinely chopped
Preheat the oven to 350 degrees. Line a 9-inch square baking pan* with foil, leaving an overhang around the edges. Spray foil generously with cooking spray and lightly dust with flour. Set pan aside.
Combine the butter, chocolate chips, and the unsweetened chocolate in the top of a double boiler set over simmering water. (Or do this in a microwave, heating in 30-second bursts, stirring after each.) Heat until butter and chocolate are melted and mixture is smooth. Remove from the heat and allow to cool slightly so you don’t scramble your eggs.
Whisk together the eggs, espresso powder (if using), vanilla, and sugar in a large mixing bowl. Add the chocolate mixture a couple of tablespoons at a time, whisking after each addition.
Use a rubber spatula to fold in the flour, baking power, and salt until just incorporated.
Pour the batter into the prepared pan and smooth the top. Dollop the 1/4 cup of raspberry jam over the top and use a kitchen knife to swirl into the batter. (If your jam is cold you’ll need to warm it in the microwave for a few seconds to loosen it up.)
Bake for 32 to 35 minutes, until the edges are set but the center is still a little soft. Cool to room temperature, then refrigerate overnight.
Raspberry cream layer:
Combine the cream cheese, butter, jam, vanilla, and salt in a medium mixing bowl and beat with an electric mixer until smooth and very creamy.
Add 1 cup of powdered sugar and beat on low until incorporated, then turn mixer to medium and beat until very smooth. Add additional powdered sugar if necessary to thicken the mixture. Spread over the chilled brownies and refrigerate for 30 minutes.
Combine the heavy cream and corn syrup in a small saucepan and heat until the cream just begins to steam. Place the chocolate in a small heatproof bowl and pour the hot cream over it. Allow to sit for 3 minutes, then stir with a rubber spatula until chocolate is melted and mixture is smooth.
Pour the glaze over the chilled brownies and smooth with an offset spatula. Refrigerate for at least 1 hour, or until glaze sets, before cutting into bars and serving. Serve cold so the ganache stays set.
*I used a metal baking pan—if you’re using a glass baking pan, reduce the temperature to 325 degrees and bake the brownies for about 10 minutes less.
If your raspberry jam is cold heat it in the microwave for a few seconds so it swirls into the batter nicely. (Cold jam is fine when you make the raspberry cream filling.)