6 oz semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
2 pkg (250 g each) cream cheese, softened
2 cups granulated sugar
1 tbsp vanilla
1 cup butter, softened
1 cup all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam
In bowl over saucepan of hot (not boiling) water, melt semisweet and unsweetened chocolates, stirring occasionally. Let cool to lukewarm.
In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 tsp of the vanilla until well combined. Set aside.
In separate large bowl, beat butter with remaining sugar until smooth; beat in remaining eggs, one at a time, beating well after each addition. Beat in ramaining vanilla, then chocolate, mixing well. Mix in flour and salt until just combined.
Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in greased 9 x 13 cake pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top. Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers to create marble effect.
Bake in centre of 350 F oven for 35 minutes or until cake tester inserted 2 inches from centre comes out with just a few moist crumbs clingling to it. Let cool on rack. Cut into squares. (Brownies can be refrigerated in airtight container for up to 4 days.) Makes 40 brownies.
Source: Canadian Living Best - Chocolate, 1997