Preheat the oven to 350° with a rack in the upper third. Grease an 8″ x 8″ pan with butter, line with parchment paper, and grease and flour parchment paper.
Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2″ simmering water. Melt, stirring occasionally, for about 5 minutes. Remove from heat; let cool slightly.
In a small bowl, beat 2 eggs. Whisk eggs into a chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
For the cream cheese layer: In a medium bowl, stir together cream cheese and the remaining 2 tbsp butter until smooth and thoroughly combined. Add the remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in the remaining 1 tbsp flour and the remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
Bake until a wooden pick inserted into the center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
The brownies will keep, wrapped individually, and stored in the refrigerator, up to 4 days.
If you don’t feel like baking up your own treats, head on over to any of our locations and pick up some of our very own! Or contact us via our website to place your order!