We wouldn’t go so far as to call these brownies life-changing, but it’s fair to say they may leave their mark.
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 tsp instant coffee powder
- 1/2 tsp salt
- 4 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup walnut oil
- 1 cup cream cheese, at room temperature
- 1/3 cup white sugar
- 1/4 cup raspberry jam
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp all-purpose flour
- 1 cup fresh raspberries
INSTRUCTIONS
- Preheat your oven to 350˚F, and line a 9-by-13-inch pan with a 9-inch-wide sheet of parchment that hangs over the long sides of the pan (this will allow you to lift the squares straight out of the pan for easy cutting).
- In a large mixing bowl com bine the brown sugar, 3/4 cup white sugar, cocoa, 1/2 cup of flour, instant coffee and salt.
- Next add the beaten eggs, melted butter and walnut oil. Mix until smooth and combined.
- In a small mixing bowl, cream the softened cream cheese with 1/3 cup white sugar and raspberry jam.
- Next add the egg, vanilla extract and salt, and mix until smooth. Stir in 3 tbsp of flour, and set aside.
- Spread 3/4 of the brownie batter evenly across the bottom of the prepared pan. Atop that, spread the cream cheese layer.
- Dollop the remaining brownie batter atop the cream cheese layer and gently drag a fork in an S-pattern to swirl the top layer. Last but not least, bejewel the top with fresh raspberries.
- Place in the preheated oven, and bake for 45 minutes.
- Let cool in the pan, then lift out the entire brownie, peel off the paper and slice.