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Raspberry Cream Cheese Brownies Recipe

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This recipe for Raspberry Cream Cheese Brownies is from Destinations May Vary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Brownie Topping: Swirl Topping:
1 c. butter (2 sticks) 1 pkg(8 oz.) cream
1 c. cocoa powder cheese
1 c. sugar 1/3 c. sugar
1 jar (10 oz.) all-fruit seedless 1 lg. egg
raspberry preserves (3/4 c.) 1/2 tsp.vanilla extract
4 lg. eggs 1 c. raspberries (fresh
1 tsp. vanilla extract or 1/2 tsp. or frozen, thaw)
almond extract 1/4 c. sliced almonds
1 1/4 c. all-purpose flour
1/4 tsp. baking soda

Directions:
Directions:
1. Preheat oven to 325. Lightly spray 13" by 9" glass baking dish with nonstick
cooking spray.
2. Prepare Brownie Batter: in 2- to 3-quart heavy saucepan, melt butter on
medium-low. 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.
3. In small bowl, stir flour and baking soda; add to chocolate 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, egg,
and vanilla extract until blended. fold in raspberries.
5. Spoon large dollops of topping over brownie batter, spacing evenly. With
knife, swirl topping into batter.Sprinkle with the almonds, if using.
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 wire rack. Cut into 24 squares.

 

 

 

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