Raspberry Cream Cheese Swirl Brownies

Preheat the oven to 325°F. Grease an 8" square baking pan or line with parchment paper.

For cream cheese batter: Beat cream cheese with granulated sugar, egg white, and lemon until light and creamy. Set aside.

For brownie: Place butter in a saucepan and heat until the butter is just melted. Add the cocoa and sugar and heat, stirring, until everything is combined, smooth, and warm to the touch. Remove from the heat and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the pan.

Dollop about one third of the cream cheese mixture over the batter. Stir the raspberry jam into the remaining cream cheese mixture, then dollop that over the batter in blobs. Use a toothpick or knife to swirl the cream cheese/raspberry mix through the brownie batter.

Bake until a toothpick plunged into the center emerges slightly moist with batter (not completely dry), 20 to 25 minutes. Let cool completely on a rack.