Raspberry Cream Cheese Brownies

recipe from Cook's Country August 2009 (test recipe)
Yield: ~2 dozen brownies

Raspberry Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
¼ cup sugar
1 large egg yolk
¾ teaspoon vanilla

Batter:
2/3 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
½ cup raspberry jam
1¼ cups sugar
3 large eggs
1½ teaspoons vanilla

1. PREPARE FILLING Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch square baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.

2. MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ¼ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.

3. LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter, then spread into even layer. Dollop warm jam over filling and, using point of knife, swirl jam through filling. Spread remaining batter evenly over filling.

4. BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.)

For step by step pictures, this blog has the full recipe and photos from Cook's Country.