Monday, August 15, 2011

Cream cheese-raspberry brownies

This variation on an already fantastic dessert is just heavenly!  My mind is spinning with all the different flavors of preserves that I could use instead of raspberry.  But the raspberry is just amazing, so we'll definitely be doing that again too.

Mix up a batch of batter for your favorite brownies.  If your recipe makes a 9x13 pan of brownies, then double the recipe below.  For an 8x8 pan, a single recipe as written should be fine.  Here's my personal favorite brownie recipe for the Best Brownies in the Entire World, but that's just my opinion...and the opinion of most of my very intelligent friends ;-)

Cream Cheese - Raspberry Brownies

Filling (for an 8x8 pan; double recipe for a 9x13):
1/3 c (3 oz) cream cheese, softened
1/3 c sugar
2 t flour
1 t vanilla
1 egg white

1/4 c raspberry jam (or other flavor)

Mix the filling ingredients through the egg white together in a large bowl until smooth and well blended.

Prepare your brownie batter and spread about 2/3 of it into a prepared baking pan.  Pour the cream cheese filling over the batter, spreading evenly.  Drop jam by spoonfuls over the filling.  Drop the rest of the batter by spoonfuls over the filling and swirl the two toppings together slightly.  Bake at 350 for about 40 minutes until a toothpick comes out clean.  Cool on a wire rack. 

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