Cream Cheese Brownies
Source: Adapted from Philly Cream Cheese label
4 oz semi sweet chocolate
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
2 eggs
1 tsp vanilla
1/2 cup flour
Melt chocolate and butter together, stir until chocolate is completely melted.
Stir in sugar and salt until well combined, let cool slightly.
Beat in eggs and vanilla until completely mixed.
Mix in flour until combined.
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4 oz cream cheese, softened
1/4 cup sugar
1 T flour
1 egg
Opt: few spoonfuls of seedless rasberry jelly, heated if needed to make smooth
Stir together sugar and flour, mix into cream cheese until smooth.
Beat in egg.
Spread chocolate batter in an 8 inch pan that has been lined with foil (up the sides too) and sprayed with cooking spray. Drop cream cheese mixture in spoonfuls on top of batter, and optional smaller spoonfuls of raspberry jam. Zigzag a knife or spatula through batter to marble it.
Bake at 350 for 35-40 minutes, or until top springs back when lightly pressed in center. Cool, cut into 16 squares.
Cindy's note - can add chopped sweet cherries to the cream cheese layer