Saturday, October 13, 2007

Raspberry Cream Cheese Brownies

Baking is pretty much therapy for me. I'm sort of like Izzie in that respect. *g* (I've often been mistaken for a supermodel, too, so I guess we're a lot alike.)

And because I love you, here's the best thing I've made lately. You're going to LOVE me for this one!


ingredients listed for either an 8x8 pan or a 9x12 pan


1/3 cup / 2/3 cup sugar
4 oz / 8 oz softened cream cheese
2 tsp / 4 tsp sifted flour
1/2 tsp / 1 tsp vanilla extract
1 large / 2 large egg whites


3/4 cup / 1 1/2 cup sifted flour
1/4 tsp / 1/2 tsp baking powder
1/4 tsp / 1/2 tsp baking soda
1/8 tsp / 1/2 tsp salt
1 cup / 2 cups sugar
2/3 cup / 1 1/3 cup unsweetened cocoa
1/2 cup / 1 cup melted butter or margarine
2 Tbsp / 4 Tbsp water
1 tsp / 2 tsp vanilla
1 large / 2 large eggs
2 large / 4 large egg whites
1/4 cup / 1/2 cup (or more!) raspberry preserves, heated to liquefy

Preheat oven to 350.
Beat first five (filling) ingredients with mixer at medium speed until well blended.
Set aside.
Spray bottom, not sides, of baking pan with cooking spray.
Sift together dry brownie ingredients: flour, both sodas, salt.
Combine sugar, with eggs and egg whites, butter.
In another bowl combine the sugar, cocoa, margarine, water, vanilla, egg and egg whites. Stir well with a wire whisk.
Add to the flour mixture and stir just until moist. The batter will be THICK.
Spread 2/3 of the batter in the bottom of the baking pan and spread evenly.
Melt the preserves and drizzle over the top.
Drop the cream cheese filling on top by small spoonfuls.
Drop the remaining batter over the top the same way.
With the tip of a knife, swirl the top mixture together until marbled.

Bake 40 minutes or until a wooden toothpick inserted comes out almost clean.
Cool on a wire rack.
Chill in refrigerator before slicing.
Makes beautiful squares and keeps well in the fridge.

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