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Raspberry-Cream Cheese Brownies

Yield 16 servings (serving size: 1 brownie)
Sweet raspberry preserves and a gooey cream cheese filling take plain brownies from delicious to decadent.

Ingredients

  • Filling:
  • 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
  • Brownies:
  • 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 stick margarine, melted
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 large egg whites
  • 3 tablespoons raspberry preserves

Nutrition Information

  • calories 161
  • caloriesfromfat 28 %
  • fat 5 g
  • satfat 3 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 3.3 g
  • carbohydrate 25.9 g
  • fiber 0.2 g
  • cholesterol 26 mg
  • iron 1 mg
  • sodium 113 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°.

  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). 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.