Raspberry Cream Cheese Brownies |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is adapted from a recipe from Cooking Light Magazine. My version is a little (okay, a lot) more caloric, but truly superb! Ingredients:
1/3 cup sugar |
1 ounce cup cream cheese, softened |
2 teaspoons all-purpose flour |
1/2 teaspoon vanilla extract |
1 large egg white |
cooking spray |
3/4 cup all-purpose flour |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1 cup sugar |
2/3 cup unsweetened cocoa |
1/4 cup butter or 1/4 cup margarine, melted |
1 tablespoon water |
1 teaspoon vanilla extract |
1 large egg |
2 large egg whites |
3 tablespoons raspberry preserves |
Directions:
1. Preheat oven to 350 degrees.
2. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.
3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan).
4. Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife.
5. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
6. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk.
7. Add to the flour mixture, stirring just until moist.
8. Spread two-thirds of batter in bottom of prepared pan.
9. Pour filling over batter, spreading evenly.
10. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
11. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean.
12. Cool on a wire rack.
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