Sweet raspberry preserves and a gooey cream cheese filling take plain brownies from delicious to decadent.
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
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 stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves
How to Make It
Preheat oven to 350°.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.
To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls 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.
These were so delicious! I made them for a large group cookout & they were almost gone before I got them to the table. I had never made "from scratch" brownies before, but I won't be needing any boxed mixes in the future. It really only takes a few extra minutes & is so worth the effort. I used "special dark" cocoa powder and the flavor & color were delightfully rich.
Very, very good! I really enjoyed the combination of raspberry, cream cheese, and chocolate. Cake-like brownies for sure, but moist and not dry. I baked for 39 minutes till toothpick was mostly clean. I subbed whole wheat pastry flour for AP flour, 1 egg for egg white in cream cheese, and 1 egg for the 2 egg whites in the brownies and no issues with the result. I agree this would be better with more jam. I am thinking of going to 4 or 5 T. next time. I also agree the texture difference between the batter and filling made marbling difficult -- but not impossible. Will make again!
Rich and fudgey - loved the raspberry flavor. I actually had all of the ingredients on-hand. My kids loved these after being nervous about me making 'not plain' brownies. Took these out of the oven 7 min early and let them sit (by necessity, we had to go somewhere) and that was ideal. Would definitely make these again.
These were pretty good the only substitution I made was using strawberry jam instead of raspberry perserves. I found the batter really thick and had to add about 1/4 C. of milk to to thin it out, as well I added more jam then the recipe called for. I didn't taste to much of the cream cheese, but all together it was a good dessert and looked just like the picture. I think next time I will use whole wheat flour instead of white and applesauce instead of sugar in the brownie batter, I think the use of applesauce would also make the batter more spreadable.
I used just 1/4 cup sugar in the filling and 3/4 cup in the batter, and that was plenty--also used low-sugar raspberry preserves. But here's the odd thing: almost finished spreading 2/3 of the filling over the first layer of batter when I suddenly realized that I'd forgotten to mix the cocoa & sugar into the batter! Brain blip. Nothing to be done but scoop the whole thing (including filling) back into the mixing bowl with the cocoa & sugar, stir it up, and put it back in a pan that I had to wash and re-spray. So I put it in the pan, drizzled what I had left of the filling, topped with some of the batter and the preserves--delicious! UPDATE: Made them as directed today, and I think they're actually better as above--moister throughout.
I've made these more times than I can count, and they are always a hit. I've even quadrupled the recipe for a large group. They have never been dry, as a matter of fact everyone who has had them have commented on how moist and fudgy they are. I usually double the recipe and use the full eight ounce package of cream cheese. I use Hershey's Special Dark cocoa and they are very chocolatey. The brownies are usually done in 35 minutes, so I check then. Occasionally, I have baked them for a few minutes longer. This is one of my go-to recipes when I need to make something delicious in a limited time.
OK I have to admit, I cheat on this recipe. I use Trader Joe's Truffle Brownie Mix-hence no longer light. I do thin the batter out a bit and add a little more preserves. My boys request these when they come home from college. I make them at Christmas and they are the first thing to go. One year I forgot to make them and everyone asked where the cheese-cake brownies were.