Raspberry-Cream Cheese Brownies

Sweet raspberry preserves and a gooey cream cheese filling take plain brownies from delicious to decadent.

Yield:

16 servings (serving size: 1 brownie)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 2000