Ingredients

• Cooking spray
• 1 stick (8 tablespoons) unsalted butter
• 4 ounces unsweetened chocolate, broken into chunks
• 1 1/4 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup whipped plain cream cheese
• 1/4 cup confectioners' sugar
• 2 tablespoons heavy cream
• 1/8 teaspoon pure vanilla extract
• Pinch fine salt
• 1/4 cup raspberry preserves

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Instructions

1. Special equipment: a 24-cup mini muffin tin
2. For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
3. Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
4. For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
5. To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.