Raspberry Cream Cheese Brownies

Ingredients

Brownie Batter

• 1 cup butter, 2 sticks
• 1 cup cocoa powder
• 1 cup sugar
• 1 jar (10 oz.) all-fruit seedless raspberry preserves
• 4 large eggs
• 1 tsp. vanilla extract 0r 1/2 tsp. almond extract
• 1 1/4 cup all purpose flour
• 1/4 tsp. baking soda

Swirl Topping

• 1 package (8 0z.) cream cheese
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp. vanilla extract or 1/4 tsp. almond extract
• 1 cup raspberries
• 1/4 cup sliced almonds, optional

Directions

1. Preheat oven to 325 degrees fahrenheit. Lightly spray 13" by 9" glass baking dish with non stick cooking spray.
2. Prepare Brownie Batter: In 2 t0 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 throughly blended.
3. In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended. Pour batter into baking dish and smooth top.
4. Prepare Swirl Topping: With mixer on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in raspberries.
5. Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with almonds, if using.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumb attached.
7. Cool completely in pan on wire rack. Cut into 24 squares.

Source: Good Housekeeping, July 2009, pg. 60.

I made this for the 4th of July for Sunday. My family from Colorado and Massachusetts are here for the holiday. Again the bake time was way longer similar to the Goji Berry Brownies.