PMS Brownies (aka Chocolate Raspberry Cream Cheese Brownies)

***PLEASE READ RECIPE ALL THE WAY THROUGH BECAUSE SOME OF THE INGREDIENTS NEED TO BE DIVIDED TO MAKE TWO SEPARATE LAYERS!!!!****

To make the raspberry coulis (fancy chef word that means strained sauce), put the raspberries, lemon juice and sugar in a blender. Puree until as smooth as it can get. Taste and adjust if need be. You don’t want the coulis to be overly sweet because the brownies already cover that. Stain through a fine mesh strainer or cheesecloth to remove seeds. Set aside.

Preheat oven to 350°F. Grease a 13×9-inch baking pan.

For the brownies, microwave together the chocolate and butter on high setting for 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients (1/2 cup sugar, 1 egg, 1/4 cup flour), including the coulis. Combine well.

Spoon the second mixture over the batter already in the pan. The mixture may seem a little thin, but don’t worry, just mix it through. Swirl together, lightly stirring with a knife to create a marble-like pattern. Bake in the preheated 350ºF oven for 60 minutes or until an inserted toothpick has grainy fudge bits on it but is not clean, like in a cake. Be careful not to overbake.