Raspberry Cream Cheese Brownie’s
Brownie Batter
1 cup butter (2sticks)
1 cup cocoa powder
1 cup sugar
1 jar (10 oz.) seedless raspberry preserves
4 large eggs
1 tsp. vanilla extract
1 ¼ cup all purpose flour
¼ tsp. baking soda
Swirling Topping
1 pkg. (8oz.) cream cheese (softened)
1/3 cup sugar
1 large egg
½ tsp. vanilla extract
1 cup raspberries
¼ cup sliced almonds (optional)
Preheat oven to 325 degrees F.
Lightly spray 13x9 inch glass baking dish with nonstick cooking spray.
To Prepare Brownie Batter: using a 3 qt. heavy sauce pan, melt butter on medium-low heat. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Whisk in eggs and vanilla until thoroughly blended.
In a small bowl, stir in flour and baking soda and add to chocolate mixture, stirring just until blended. Pour batter into baking dish and smooth top.
Prepare Swirl Topping: with mixer on medium speed beat cream cheese, sugar, egg and vanilla until blended. Fold in raspberries.
Using a spoon, place large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with almonds, if using.
Bake 30 to 35 minutes or until toothpick inserted comes out almost clean with a few moist crumbs attached.
Cool completely in pan on wire rack. Cut into 24 squares.
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