Raspberry Cream Cheese
Brownie Swirl Recipe

1 cup
1 cup(s)
1 cup(s)
1 jar(s)(10 ounces)
4 large
1 teaspoon(s)
1 1/4 cup(s)
1/4 teaspoon(s)

Swirl Topping

1 package (8-ounce)
1/3 cup
1 large
1/2 teaspoon
1 cup

butter (2 sticks)
baking cocoa
sugar
seedless raspberry preserves
eggs
vanilla extract
all-purpose flour
baking soda

cream cheese
sugar
egg
vanilla extract
raspberries

Raspberry Cream Cheese
Brownie Directions

Preheat your oven. Lightly spray baking dish with nonstick cooking spray.

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 raspberries. Whisk in the eggs and vanilla until thoroughly blended.
In a large mixing bowl, stir together the flour and baking soda; add in the chocolate mixture, stirring just until blended. Pour half of the batter into baking dish and smooth top.
With a mixer or food processor on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in one cup of raspberries.
Pour the raspberry cream cheese mixture over the top of the brownie mixture and smooth.
Spoon the remainder of the brownie batter over the cream cheese, spacing evenly. Pull knife blade through the batter to swirl the topping.
Bake raspberry cake 30 to 35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached. Cool raspberry brownie cake completely in pan on wire rack. Cut into 24 squares.