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Chocolate Cheesecake Brownies with Raspberry Hearts

As important as the scones, lemon curd and clotted cream, and as important as the tiny finger sandwiches and shortbread, are the bite-sized sweets at a tea party. Chocolate is a must in some form – brownies are an obvious choice, but cheesecake brownies are even more festive. In keeping with the royal wedding theme, raspberry jam or jelly makes dreamy hearts on the surface when you drop it in spoonfuls on the unbaked cream cheese filling, then swirl the tip of a knife through. And what better pairing than raspberries and chocolate?

Chocolate Cheesecake Brownies with Raspberry Hearts

Brownie Batter:
4 oz. (4 squares) semi-sweet chocolate, chopped
2 oz. (4 squares) unsweetened chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp. vanilla
3/4 cup all-purpose flour
1/4 tsp. salt

Cheesecake Topping:
8 oz. pkg. cream cheese, at room temperature
1/2 cup sugar
1 large egg
1 tsp. vanilla
2 Tbsp. all-purpose flour

raspberry jam or any red jelly, for swirling

Preheat the oven to 350°F.

In a glass bowl set over simmering water (or in the microwave) melt chocolates with butter, stirring until smooth. Remove from heat and stir in the sugar, then the eggs, one at a time. Stir in the vanilla. Add the flour and salt and stir just until combined. Spread into a 9″x13″ baking pan that has been buttered or sprayed with nonstick spray.

Beat the cream cheese and sugar until light and fluffy and; add the lemon juice, egg, vanilla, and salt. Add the flour and spread over the batter.

Drop jam or jelly in small spoonfuls over the cheesecake layer and draw the tip of a knife or bamboo skewer through it to make a heart shape. Bake for 35-40 minutes, or until the edges are starting to pull away from the sides of the pan. Cool, then chill completely before cutting into squares or bars.

Makes about 2 dozen.

Recipes for Kids Allergies: Nut-free, egg-free, dairy-free and more!

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