Raspberry-Cream Cheese Brownies

Did anyone watch the Oscars last night?  Of course Bradley Cooper looked gorgeous, the dresses were stunning and Adele’s beauty and voice were flawless.  A while ago I thought about making some appetizers and inviting some girlfriends over to watch the show but after an impromtu Atlantic City trip on Saturday that didn’t get me in bed until 3am, my Sunday was unproductive.  On the ride home, I somehow started talking to my friends about the ridiculously insanely good brownie batter donuts from Dunkin Donuts and about my obsession with brownie batter in general.  Since I spent my Sunday napping and being lazy, I didn’t cook one thing but couldn’t stop thinking about brownies, including these Raspberry-Cream Cheese Brownies I made last week.

Lightened brownie batter is jazzed up with raspberry preserves and cream cheese and baked until light and cakey.  These brownies aren’t the most gooey brownies I’ve ever had but it’s hard for me to find anything bad to say about any brownies.  If you like your brownies cake-like and a little fancy, give these a try.  Any other preserves would work here too like cherry or blackberry.  These treats are great when you just need something chocolate and have brownies on the brain like I did.

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The ingredients:

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To prepare the filling, beat the sugar, cream cheese, vanilla, flour and egg white at medium speed of a mixer until well-blended, and set aside.

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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.

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Spread two-thirds of batter in bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Pour filling over batter, spreading evenly (the batter will be thick). Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

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Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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