Raspberry-Cream Cheese Brownies

  • ECM804 Posted: 12/13/09
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    I liked these brownies and everyone I shared them with did too. I'll probably make them again, but I have a few other recipes I prefer more. I did find them to be "cake-like", which isn't my taste.

  • Jocilyn Posted: 06/07/09
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    These were very good and relatively easy to make. They were moist and rose well.

  • bariolio Posted: 12/15/09
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    I doubled the recipe and used the 8 oz package of neufchatel. And instead of the vanilla in the cream cheese filling, I added almond extract. Then for the brownies, I used organic fruit juice sweetened cherry fruit spread (about 2/3 cup for a double recipe). Everything else was the same. They came out beautiful and tasted fantastic. Be careful not to overcook. You can go by whether the cream cheese on the sides of the pan in getting browned. It's probably ready but check with toothpick also. I will definitely make again and use other flavors like orange extract in the cream cheese and black raspberry for fruit spread. Lots of possibilities. Have fun!

  • hlazarette Posted: 12/21/09
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    The preserves added great flavor and moistness, but the underlying brownie was dry. My husband asked me not to make them again.

  • illinicheme Posted: 01/10/10
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    This recipe was the first time I've ever attempted brownies from scratch. They tasted good, but were a little dry. I should have read the reviews before making the recipe - perhaps they would have been less dry if I'd pulled them out at 35 min instead of the full 40 min. I had some technical difficulties trying to spread the brownie batter (very thick) and I found it nearly impossible to properly marble the top because the cream cheese mixture was very thin in comparison to the surrounding batter.

  • sugarfairy Posted: 11/22/09
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    I was very pleased with these brownies. They were delicious and came together very quickly. They were not as dense and fudgy as some recipes, but they were very moist and chocolatey - definitely tasted like a brownie, not like chocolate cake. I used slightly more jam than was called for, about 3 heaping tablespoons. I baked them for slightly less time, about 37 minutes, and took them out when the toothpick was almost clean, with just a few crumbs (as recommended in the recipe). They were the perfect doneness. The cream cheese swirl on top was beautiful; these are simple but look elegant. They made a wonderful gift for a friend (after tasting one, she promptly told the others at the party that she wasn't sharing).

  • RobinCandace Posted: 06/11/09
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    There are two schools of thought on brownies: they should be fudgey (I'm not of this school. This type of brownie just seems undercooked to me) or they should be cakey (my type of brownie!) This recipe definitely makes cakey brownies. I think they are fabulous! The cream cheese and raspberry accents to the deep chocolate flavor are stupendous! This is a keeper.

  • Pattycake531 Posted: 12/13/09
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    I found this recipe in my Cooking Light magazine and decided to make it along with some other treats to give away as Christmas gifts. I was skeptical as I was mixing them, because it didn't seem like it was going to be enough batter to make very much, but they rose beautifully and taste amazing! I baked them for 36 minutes, like some of the other reviews suggested, and they were just right. I almost hate to give them away!

  • BearKans Posted: 11/17/09
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    The best brownies I've ever had. Great texture, great flavor. My daughter and I made them together, and even with a few mistakes in the baking (no egg white in the filling....) they were fantastic. Both kids loved them, and we're definitely planning on making them again soon. My daughter had her doubts about the raspberry preserves, but she's convinced now. We might try another flavor sometime, but otherwise, we won't change a thing.

  • Beth911 Posted: 12/12/09
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    We loved these brownies. I did use the advice I found on here though and added some extra preserves (I used sugar free) and took them out at about 35 minutes. They were not super fudgey as some have mentioned but they were a hit at our house and our guests really liked them.

  • KittyCurledUp Posted: 12/16/09
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    I had to add an extra egg to the batter in order to achieve a spreadable consistency. (It was initially waaaay too thick and clumpy.) Once I did that, though, it turned out nicely. :)

  • I0IcatsO Posted: 02/17/10
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    Yum Yum!

  • mjmmjk Posted: 08/04/10
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    Turned out delicious! Used cherry preserves as it is what I had on hand. Could have baked a few less minutes in the oven but my husband likes the crunchy edges. Will make this again and try different preserves!

  • 4kris2 Posted: 08/28/10
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    I have made these brownies at least 20 times, and all my friends and family members can't get enough of them. A BIG WINNER! I sometimes use 2 whole eggs and one egg white in the mix, adds some more umph to them. These are a no brainer for a great and special treat.

  • SusanK99 Posted: 02/26/12
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    They don't stick around long when I make them. Have used different preserves to good reviews.

  • carmelap Posted: 07/24/12
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    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.

  • teafortwo Posted: 06/09/12
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    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.

  • EllenDeller Posted: 10/30/12
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    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.

  • Emz101 Posted: 03/10/13
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    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.

  • mrsseals Posted: 05/06/12
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    Great recipe. Only baked for 30 minutes and i think 25 minutes would do for a dark pan. Great flavors...

  • EmmaLee75 Posted: 07/05/13
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    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.

  • brighteyes8 Posted: 09/15/13
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    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!

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