RASPBERRY CHEESECAKE BROWNIE BITES

INGREDIENTS:

For the brownie batter:
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2 cups all-purpose flour

For the cheesecake:
1 (8-oz.) package cream cheese, at room temperature
1/3 cup raspberry jam
1 large egg yolk

Equipment: Mini-muffin pan; Pastry bag (optional)

DIRECTIONS:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.