Chocolate Raspberry Cheesecake Brownies

Directions

1. Swirls of raspberry jam and cream cheese against a dense, rich chocolate background make these a feast for the eyes and a cannot-miss-a-crumb treat for the mouth.
2. Dufflet Rosenberg is famous in Toronto for her "Dufflet's Pastries" shop in Toronto. Anything she makes is marvellous.
3. Directions:In heatproof bowl set over warm (not boiling) water, heat semisweet with unsweetened chocolate. Remove from heat; stir till smooth. Let cold to lukewarm. In large bowl, beat cream cheese with 1/3 c. of the sugar till smooth. Beat in 1 of the Large eggs and 1 tsp. of the vanilla till well
4. combined. Set aside. In separate large bowl, beat butter with remaining sugar till smooth. Beat in remaining Large eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing
5. well. Fold in flour and salt just till combined.
6. Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles".
7. Reserve 1 c. of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mix. Spoon reserved chocolate batter in dollops over top.
8. Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.
9. Bake in 350F oven for 35 min or possibly till tester inserted 2 inches from centre comes out slightly moist. Let cold on rack. Using foil handles, lift onto cutting board; cut into squares.
10. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature).