16 servings (serving size: 1 brownie)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

Step 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.

Ratings & Reviews

ktleyed's Review

June 02, 2014
These were okay, I found them too cakey for my liking.

ilovecupcakes09's Review

May 05, 2012

carmelap's Review

July 24, 2012
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.

HeidiC2's Review

May 26, 2014
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.

SusanK99's Review

February 26, 2012
They don't stick around long when I make them. Have used different preserves to good reviews.

Emz101's Review

March 10, 2013
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.

sugarfairy's Review

November 22, 2009
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).

KittyCurledUp's Review

December 16, 2009
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. :)

Jocilyn's Review

June 07, 2009
These were very good and relatively easy to make. They were moist and rose well.

brighteyes8's Review

September 15, 2013
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!