Epic Raspberry Almond Cheesecake Brownies

These are some double decker bad boys that I had the genius idea of adding a raspberry element to.

This recipe for Cheesecake Swirl Brownies comes from the OG King Arthur Flour Cookie Companion. It is a pretty bombass mix of brownies and cheesecake, to which I have added raspberry jam to make the flavours really pop and add a bit of tartness, and of course, more chocolate. You could go crazy and add some chopped pecans for even more of a textural odyssey. I used King Arthur Flour's On-The-Fence iteration of Brownie, somewhere between cakey and fudgy, with enough structural integrity to support a cheesecake top and enough of a gooey bite to still melt in your mouth.

Ingredients:

For the Brownies:

1 cup / 225g unsalted butter

2 1/4 cups / 450g granulated or caster sugar

1 1/4 cup / 125g cocoa powder

Pinch of salt

1 tsp baking powder

1 Tbsp vanilla extract

4 large eggs

1 1/2 cups / 180g plain flour

100g each white, milk and dark chocolate chips

For the Cheesecake Swirl:

16oz / 450g full fat cream cheese, at room temperature

3/4 cup / 150g granulated sugar

2 tsp vanilla extract

1/4 tsp almond extract

1/4 cup / 60g sour cream

2 large eggs

1/2 cup raspberry jam

Instructions:

Preheat the oven to 350˚F/180˚C

Grease and flour or line a 9 x 13" pan

First make the Brownie Batter:

In the microwave or over a double boiler, melt the butter, add the sugar and stir to combine.

Return the mixture to heat or to the microwave until it reaches 110-120˚F/43-49˚C.

Stir in the cocoa powder, salt, baking powder and vanilla.

Whisk in the eggs, stirring until smooth, then add the flour and the chocolate chips.

Next make the Cheesecake Swirl:

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth, c. 3 mins.

Beat in the sugar, vanilla and almond extract, and blend until smooth.

Beat in the sour cream and eggs until well combined

Now put it together:

Spread 3/4 of the brownie batter over the bottom of your prepared pan and smooth it out.

Spoon the cheesecake batter over the brownie batter and smooth it out.

Drop the remaining brownie batter by the tablespoon over the cheesecake layer.

Draw a butter knife through the top third of the two batters, swirling the brownie batter through the cheesecake batter.

Drop the raspberry jam onto the batter by the teaspoon and use the same knife to feather the jam into the batter.

You should have a lovely visible mix of brownie, cheesecake and jam.

Bake 35-40 minutes, until the top is set and the edges puffy.

Let cool fully on a cooling rack, and chill until ready to serve.