10 oz. jar raspberry preserves, all-fruit and seedless
4 lg. eggs
1 tsp. vanilla extract
1 1/4 cup all-purpose flour
1/4 tsp. baking soda
8 oz. cream cheese
1/3 cup sugar
1 lg egg
1/2 tsp. vanilla extract
1 cup raspberries
1/4 cup almonds, sliced
Preheat oven to 325 F. Lightly spray 14x9 baking dish with non-stick spray.
Prepare Brownie Batter-
In 2 qt saucepan, melt butter on med-low heat. Whish in cooca and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Whisk in eggs and vanilla until throughly blended. In a small bowl, stir in flour and baking soda; add to chocolate mixture, stirring until blended. Pour batter into baking dish and smooth top.
Prepare swirl topping-
With mixture on medium speed, beat cream cheese, sugar, egg and vanilla until blended. Fold in raspberries.
Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with almonds.
Bake 30-35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs on it. Cool completely in pan on wire rack.
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