KENDALL-JACKSON

1. Preheat your oven to 350 degrees.
2. Prepare a 9x9 inch square baking pan. I like to line the bottom of the pan with parchment paper, this makes it easy to remove the brownies from the pan once they're baked.

The Brownie:

1. In a saucepan on low heat, melt together the butter and sugar. Then transfer the mixture into a mixing bowl, and set aside to cool slightly.
2. In a separate bow, sift together the flour, cocoa powder and salt. Set aside.
3. Once the butter/sugar mix has cooled slightly, add the eggs and vanilla and mix until smooth.
4. Combine the wet ingredients with the dry. Mix well.
5. Stir in the chocolate chips. Set aside.

The Raspberry Cream Cheese Swirl:

1. Beat together the cream cheese, raspberry jam and egg yolk, until well combined and smooth.

Putting it all together:

1. Spread half of the brownie batter in your prepared baking dish.
2. Using half of the raspberry cream cheese mixture, add large tablespoon sized dollops of the cream cheese on the brownie batter, spaced about an inch apart.
3. Using a knife, swirl the cream cheese mix, until you have a marbling effect like in the pictures above.
4. Then spread on the remaining brownie batter.
5. Then add the remaining cream cheese batter in clumps, and swirl again.
6. Bake for approximately 1 hour and 30 minutes.  Depending on your oven, it may take longer. The brownie will be done when the edges of the brownie have puffed, the centre of the cake feels firm to the touch, and a toothpick when inserted comes out clean.
7. When the cake is done, remove from the oven and let cool to room temperature.
8. Chill in the fridge for at least 2-3 hours before cutting.