Cheese(or almond)cake swirl brownie with raspberries and rhubarb

Dear "Skinny Chick", thank you for your fabulous recipe. Just one thing, there was no way I could have waited 2 hours for the brownie to cool...So my bad...or my good, I tried it after 40 minutes. I like it already. However, after several hours in the fridge, the brownie tasted like the best ice cream, Hania said. It was creamy, smooth, firm...cold and full of wonderful flavors. :) ela

Cheese(or almond)cake swirl brownie with raspberries and rhubarb

adapted from That Skinny Chick Can Bake

time: 20 min preparation + 40 min baking + 2hr+ cooling

ingredients
brown part
6 Tablespoons (90 g) butter
8 oz (220 g) dark chocolate (I used 50% cocoa) chopped
4 eggs, room temperature 
1 1/2 cups (300 g) sugar
4 teaspoons homemade vanilla extract (or 2tsps comercial)
1 cup (240 ml) flour; I used some regular, some whole rye, some whole spelt
1 teaspoon (4 g) baking powder
light part
8 oz (220 g) cream cheese or almond pulp, room temperature
4 Tablespoons (60 g) butter, room temperature
1/2 cup (100 g) sugar
2 teaspoons homemade vanilla extract  (or 1tsp comercial)
2 eggs, room temperature

7 oz (200 g) frozen raspberries, thawed
2 - 3 lean rhubarb stalks, cut in small cubes
1-2 teaspoons sugar

instructions
Preheat oven to 350F/180C (fan forced function). Line with parchment paper a 10x14inch (26x36cm)  baking form. To line a baking form: I cut a piece of paper large enough to line the form, crush it between my hands, wet it under running water, squeeze the water out, shake (gently) the paper to open; this way the paper stays on the sheet;

Prepare brown part: Melt chocolate with butter over hot water (water should never boil or you chocolate will become grainy). Set it aside, let it cool to touch.

In a medium bowl, sift together flour(s) baking powder and salt.

Using your standing mixer equipped with a whisk attachment, beat eggs for 3 minutes till foamy and pale, on medium/high speed. Add sugar. Beat for another 3 minutes on high speed. Lower the speed to medium, pour in melted chocolate/butter and vanilla, mix till combined. Turn the mixer off. Using a rubber spatula, slowly fold in flours just till incorporated.

Take aside 1 1/2 cups of the brown batter, spread the rest in your prepared form.

Clean the mixing bowl with a plastic scraper.

Prepare light part: In the same mixing bowl, beat cheese and butter till creamy (about 2 minutes). Add sugar and vanilla, beat some more (2 minutes). Add eggs, beat for 2 more minutes.

Prepare swirl brownie: Using a plastic flat scraper, spread light batter on top of the dark one. Drop full tablespoons of dark batter on top. Top it with raspberries and rhubarb. Using a tip of a knife, make random swirls (not too many) of light, dark and pink.

Set the cake in the hot oven for 40 minutes. Take it out, let it cool in the form for 2 hours or so. Keep it in the refrigerator.

In a small pot, heat the leftover raspberry juice with sugar for 2-3 minutes. Use it to brush the baked fruit (still warm) on top.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• I used almond pulp form almond milk I made in the morning; it's just something I have around;
• the almond pulp was too dry so I added almond milk to get the texture similar to cream cheese and bring it up to the right weight;
• the pulp doesn't get creamy like cream cheese during preparation but after it's baked...I wouldn't know the difference;
• the cake accepted the load of fruit beautifully...making it overall a sensational dessert;
• ...I just felt sorry for the neighbors, because you could smell that chocolate baking in the whole building;
• so, Thanks, Liz...the recipe worked exactly like you said and the brownie was exactly like you said. Keep'em coming! :)))