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Ray Romano's Raspberry Cream Cheese Brownies Recipe


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     Ray Romano's Raspberry Cream Cheese Brownies

Category   Desserts - Breads
Sub Category   None

1 cup(s) butter (2 sticks)
1 cup(s) cocoa powder
1 cup(s) sugar
1 jar(s) (10-ounce) all-fruit seedless raspberry preserves
4 large eggs1 package(s) (8-ounce) cream cheese
1 teaspoon(s) vanilla extract, or 1/2 teaspoon almond extract
1 1/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking soda
Swirl Topping
1 package(s) (8-ounce) cream cheese
1/3 cup(s) sugar
1 large egg
1/2 teaspoon(s) vanilla extract, or 1/4 teaspoon almond extract
1 cup(s) raspberries
1/4 cup(s) sliced almonds, optional

Preheat oven to 325 degrees F. Lightly spray 13 by 9 glass baking dish with nonstick cooking spray. Prepare Brownie Batter In 2 to 3quart 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. In small bowl, stir flour and baking soda; 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. Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with the almonds, if using. Bake 30 to 35 minutes or until toothpick inserted in center 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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