Raspberry Cream Brownies
Candace Lange
ingredients
- BROWNIE BATTER
- I c. butter (2 sticks)
- I c. cocoa powder
- I c. sugar
- I jar (lO oz.) all-fruit
- seedless raspberry
- preserves (3/4 c.)
- 4 lg. eggs
- I tsp. vanilla extract or
- 1/2 tsp. almond extract
- 1 1/4 c. all-purpose flour
- 1/4 tsp. baking soda
- SWIRL TOPPING
- I pkg.(8 oz.)cream cheese 1/2 c sugar
- | egg 1/2 tsp vanilla extract
- 1 c. raspberries 1/4 sliced almonds
directions
- 1
1. Preheat oven to 325.F. Lighily spray 13x9 glass baking dish with nonstick cooking spray.2. Prepare Brownie Batter. In a 2 qt heavy saucepan, melt butter on medium low and cook until mixture bubbles. Remove from heat and wisk in sugar and preserves. Wisk in eggs and vanilla until thoroughly blended.3.In small bowl, stir flour and baking soda; add to chocotate mixture, stirring just until blended. Pour batter into baking dish and smooth top.4. Prepare Swirl Topping. With mixer on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in raspberries.5.Spoon large dollops of topping over brownie batter spacing evenly. With knife, swirl topping into batter.
- 2
Sprinkle with the almonds, if using.
- 3
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached.7. Cool completely in pan on wlre rack. Cut into 24 squares.
Source: Candace Rodenbusch/ Lange
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