RASPBERRY CREAM CHEESE BROWNIES

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Raspberry Cream Cheese Brownies image

This recipe was posted in Good Housekeeping magazine. It is a celebrity dish from Ray Romano. It looks delicious!

Provided by CookingONTheSide

Categories     Bar Cookie

Time 50m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 14

1 cup butter
1 cup cocoa powder
1 cup granulated sugar
1 (10 ounce) jar all-fruit seedless raspberry preserves (3/4 cup)
4 large eggs
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
1 cup fresh raspberry
1/4 cup almonds, sliced (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Lightly spray 13-inch by 9-inch glass baking dish with nonstick cooking spray.
  • Prepare brownie batter: In 2 to 3 quart heavy saucepan, melt butter on medium-low.
  • Whisk in cocoa and cook until mixture bubbles.
  • Remove from heat and whisk in sugar and preserves.
  • Whisk in eggs and vanilla until thoroughly blended.
  • In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended.
  • Pour batter into baking dish and smooth top.
  • Prepare swirl topping: with mixer on medium speed, beat cream cheese, sugar, egg and vanilla until blended.
  • Fold in raspberries.
  • Spoon large dollops of topping over brownie batter, spacing evenly.
  • With knife, swirl topping into batter.
  • Sprinkle with the almonds, if using.
  • Bake 30-35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached.
  • Cool completely in pan on wire rack.
  • Cut into 24 squares.

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