Chocolate brownies are good, but raspberry brownies are awesome! Make that, raspberry-cream cheese brownies! Be sure to use a good quality or homemade preserve for that delicious raspberry flavor.
Filling:
2/3 cup sugar
2/3 cup (6 ounces) light cream cheese, softened
4 teaspoons flour
1 teaspoon vanilla
2 large egg whites
Brownies:
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1-1/3 cups unsweetened cocoa
1/2 cup butter, softened
2 tablespoons water
2 teaspoons vanilla
2 large eggs
4 large egg whites
6 tablespoons high quality raspberry preserves
Preheat oven to 350 degrees. Beat filling ingredients with electric mixer until well blended; set aside. For the brownies, coat the bottom of a 9x13 baking pan with cooking spray (do not spray the sides of pan). Lightly spoon the 1-1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. In another bowl, combine the 2 cups of sugar and the next 6 ingredients (sugar through the egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread 2/3 of the batter into bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves over filling; swirl together using the tip of a knife to marble. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. 16-20 servings.
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