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.

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.

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!

EmmaLee75's Review

July 05, 2013
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.

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.

EllenDeller's Review

October 30, 2012
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.

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.

teafortwo's Review

June 09, 2012
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.

mrsseals's Review

May 06, 2012
Great recipe. Only baked for 30 minutes and i think 25 minutes would do for a dark pan. Great flavors...

dwightmlee's Review

May 05, 2012