Ingredients:
- 1 8-oz ounce package mascarpone cheese
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 2/3 cup all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 stick butter (1/2 cup)
- 4 oz semi-sweet chocolate, chopped
- ½ cup raspberry jam
- 1 ¼ cup sugar
- 3 large eggs
- 1 ½ tsp vanilla
Preparation:
Line an 8-inch baking pan with foil, allowing excess foil to hang over pan edges. Lightly grease foil.
In a food processor, beat together the mascarpone cheese, sugar, egg yolk and vanilla until smooth. Set aside.
In a separate small bowl, combine flour, baking powder, and salt.
Microwave butter and chocolate at low heat, stirring occasionally until smooth. Whisk in ¼ cup raspberry jam and let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined.
Whisk in flour mixture until well incorporated.
Warm remaining 1/4 cup raspberry jam in microwave for about 30 seconds, just to lightly melt.
Scrape half of chocolate batter into preprared pan. Dollop cheese filling over batter and spread to make an even layer. Next, dollop warm jam over filling and swirl jam through filling with a knife. Spread remaining batter evenly over filling.
Bake on the middle rack of the oven for 50 to 60 minutes or until toothpick inserted in center comes out with a few dry crumbs attached.
Cool brownies in pan on wire rack for at least 2 hours.
Using foil overhang, lift brownies from pan and cut into squares. Leftover raspberry mascarpone brownies should be refrigerated.
